Mac & Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.

Add 12 oz elbow macaroni and cook according to package for al dente (usually 7–9 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt 4 tablespoons unsalted butter until foaming but not browned (about 1–2 minutes).

Sprinkle 4 tablespoons all-purpose flour over the melted butter and whisk continuously to form a smooth paste (roux). Cook the roux for 1–2 minutes to remove the raw flour taste, whisking constantly (do not let it brown).

Gradually whisk in 2 cups whole milk and 1 cup heavy cream in a slow steady stream to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and begins to gently bubble (about 4–6 minutes).

Reduce heat to low. Whisk in 1 teaspoon ground black pepper, 1 teaspoon salt (adjust later), 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and a dash of hot sauce if using. Taste and adjust seasoning.

Remove the sauce from heat. Stir in the grated cheeses in two additions: first 1 cup sharp cheddar and 1/2 cup Gruyère, whisking until melted and smooth; then add the remaining cheeses (1 cup sharp cheddar, 1/2 cup Gruyère, 1 cup Parmesan). Stir gently until a cohesive, creamy sauce forms. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Preheat oven to 375°F (190°C).

Add the drained pasta to the cheese sauce and fold gently to coat evenly. If the sauce needs loosening, add additional reserved pasta water a tablespoon at a time until the pasta is coated but not watery.

Transfer the mac and cheese to a 9x13-inch baking dish (or similar). Smooth the top with a spatula.

In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter, 1 teaspoon smoked paprika, and 1 tablespoon chopped parsley (if using) until crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the mac and cheese.

Bake uncovered in the preheated 375°F (190°C) oven until the top is golden and sauce is bubbling at the edges, about 20–25 minutes. For extra browning, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5–10 minutes before serving to allow the sauce to set.