Macaroni & Cheese Recipe

Name: Silver Spring House Restaurants Macaroni & Cheese Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz elbow macaroni; 1 tbsp salt (for pasta water); 4 cups water; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 tsp dry mustard powder; 1 tsp Worcestershire sauce; 1 tsp ground black pepper; 1 tsp salt; 3 cups sharp cheddar cheese, shredded; 1 cup Gruyère cheese, shredded; 2 tbsp unsalted butter, melted; 1 cup panko breadcrumbs; 1 tbs parmesan cheese, grated; 1 tsp paprika; 1 tbs chopped fresh parsley

Inspired by Silver Spring House Restaurant

Time50m

Serves6

Make Macaroni & Cheese Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

12 oz Elbow macaroni

1 tbsp salt (for pasta water)

4 cups water

Cheese Sauce

4 tbsp Unsalted butter

4 tbsp 00 bread flour

2 cups whole milk

1 cup Heavy cream

1 tsp dry mustard powder

1 tsp Original Worcestershire Sauce

1 tsp ground black pepper

1 tsp Celtic sea salt

3 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

Topping (optional)

2 tbsp unsalted butter, melted

1 cup Panko breadcrumbs

1 tbs Parmesan cheese, grated

1 tsp Watkins paprika

1 tbs chopped fresh parsley

Method

Pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 12 oz elbow macaroni and cook until just al dente according to package timing (usually 7–8 minutes). Stir occasionally to prevent sticking.

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

Cheese Sauce

Make the roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. When the butter foams and stops sizzling, whisk in 4 tablespoons all-purpose flour. Cook the roux, whisking constantly, for 1–2 minutes until lightly golden and raw flour taste is gone (do not let it brown).

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to prevent lumps. Increase heat to medium-high and continue whisking until the mixture thickens and begins to simmer, about 4–6 minutes.

Season

Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1 teaspoon salt. Taste and adjust seasoning as needed.

Add cheese

Reduce heat to low. Remove the saucepan from direct heat and gradually stir in 3 cups shredded sharp cheddar and 1 cup shredded Gruyère, a handful at a time, stirring until melted and smooth. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Combine the drained pasta with the cheese sauce: add the cooked macaroni to the saucepan and gently fold until evenly coated. Keep warm over the lowest heat or transfer to a warmed baking dish if topping and baking.

Topping (optional) and Bake

Preheat the oven to 375°F (190°C) if you plan to bake. In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted unsalted butter, 1 tablespoon grated Parmesan, 1 teaspoon paprika, and 1 tablespoon chopped fresh parsley. Stir until crumbs are evenly coated.

Transfer the macaroni and cheese to a 9x13-inch or similar baking dish, smoothing the top. Sprinkle the breadcrumb mixture evenly over the surface.

Bake in the preheated oven for 18–22 minutes until the topping is golden brown and the cheese sauce is bubbly. For an extra-crispy top, broil 1–2 minutes while watching closely to avoid burning.

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