Mac N' Cheese Recipe

Preheat the oven to 350°F (175°C). Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.

While pasta cooks, shred the cheddar and Gruyère and set aside. Measure cheeses so they are ready to add to the sauce.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming subsides (about 1 minute), add 3 tablespoons flour and whisk constantly to form a pale roux, cooking 1 to 2 minutes but not letting it brown.

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, adding a little at a time to keep the mixture smooth. Continue to whisk as the sauce heats until it thickens and lightly coats the back of a spoon, about 4–6 minutes.

Reduce heat to low and stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, and 1/8 teaspoon ground nutmeg. Taste and season with kosher salt to preference (start with 1/4 teaspoon).

Remove the sauce from heat and stir in the shredded cheeses in two additions, stirring until each addition is fully melted and the sauce is smooth. If the sauce seems too thick, whisk in up to 2 tablespoons of the reserved pasta water to loosen it.

Stir the drained pasta into the cheese sauce until evenly coated. If using cooked bacon or steamed broccoli, fold them in now.

In a small bowl combine 3/4 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1/4 teaspoon smoked paprika (if using). Mix until the crumbs are evenly moistened.

Transfer the mac and cheese to a lightly buttered 8x8-inch baking dish (or similar capacity). Smooth the top with a spatula and sprinkle the breadcrumb mixture evenly over the surface.

Bake in the preheated 350°F (175°C) oven for 18–22 minutes, until the edges are bubbling and the topping is golden brown. For a crisper top, place under the broiler 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with 2 tablespoons thinly sliced fresh chives. Serve hot.