Mac & Cheese Recipe

Preheat oven to 350°F (175°C) if you plan to bake with a topping. Bring a large pot of water to a rolling boil. Add 1 tbs salt.

Add 12 oz elbow macaroni and cook according to package until just shy of al dente (about 1 minute less than recommended). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain pasta in a colander and set aside.

Make roux

In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Once melted and bubbling but not browned, add 4 tbs all-purpose flour and whisk constantly for 1 to 2 minutes until the mixture is smooth and slightly nutty-smelling (this cooks out the raw flour taste).

Add milk

Gradually whisk in 2 cups whole milk followed by 1 cup half-and-half (if using). Whisk continuously to avoid lumps. Raise heat to medium-high until the mixture begins to thicken and just comes to a simmer, ~4–6 minutes.

Season and finish sauce

Reduce heat to low. Stir in 1 tsp mustard powder, 1 tsp ground black pepper, a pinch of nutmeg, and 1 tsp kosher salt. 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.

Remove sauce from heat. Gradually add cheeses: fold in 2 cups grated sharp cheddar a handful at a time, whisking or stirring until fully melted before adding more. Then stir in 1 cup grated Gruyère until smooth. Finish with 1 tbs finely grated Parmesan for added umami.

If the sauce looks grainy or stiff, add 1–2 tbs reserved pasta water and stir until silky. Adjust salt and pepper to taste.

Add drained pasta to the cheese sauce and gently fold to coat evenly. If assembling in a baking dish, transfer mixture to a lightly buttered 9x13-inch or similar baking dish.

If using topping: combine 3 tbs panko breadcrumbs with 1 tbs melted butter and 1 tsp extra Parmesan. Sprinkle evenly over the mac & cheese.

Bake uncovered at 350°F (175°C) for 15–20 minutes until bubbling and the topping is golden. For a browned top, broil 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped parsley if desired, then serve hot.

If not baking, simply serve the sauced pasta immediately after combining for a creamier stovetop mac & cheese.