Mac & Cheese Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 8 oz elbow macaroni and cook until 1 minute shy of package al dente (usually 7-8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Once melted and foaming, add 3 tablespoons flour and whisk continuously for 1–2 minutes until the mixture turns slightly golden and loses the raw flour smell.

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a splash at a time, then bring the mixture to a gentle simmer (do not boil), whisking to remove lumps. Simmer 3–4 minutes until the sauce thickens to coat the back of a spoon.

Season sauce

Whisk in 1 teaspoon dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and a pinch of nutmeg. Taste and adjust seasoning. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Melt cheeses

Lower heat to low. Remove the saucepan from direct heat or keep on the lowest setting. Add the shredded cheeses — 2 cups sharp cheddar, 1 cup Gruyère (or Monterey Jack), and 1 tablespoon grated Parmesan — in small handfuls, stirring until each addition melts and the sauce becomes smooth. Avoid boiling after cheese is added to prevent graininess.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and stir gently to coat evenly. If mixture seems stiff, add reserved pasta water 1–2 tablespoons at a time to loosen until creamy. Stir in chopped crispy bacon now if using.

Prepare topping (optional)

If using a breadcrumb topping, mix 1 cup Panko with 2 tablespoons melted butter and 1 tablespoon grated Parmesan. Sprinkle evenly over the mac and cheese in an ovenproof dish.

Bake (optional) or serve stovetop

For a baked top: transfer the mac and cheese to a 2-quart ovenproof baking dish, sprinkle the Panko mixture on top, and bake in a preheated 375°F (190°C) oven for 15–20 minutes until bubbly and golden. For a stovetop version: serve immediately after combining, garnished with 1 tablespoon chopped parsley.

Serve

Let baked mac and cheese rest 5 minutes before serving. Garnish with remaining grated Parmesan and chopped parsley. Serve hot.