Mac & Cheese Recipe

Bring a large pot of water (about 4 cups per 12 oz pasta) to a rolling boil. Add 1 tbsp kosher salt.

Add 12 oz cavatappi and cook uncovered, stirring occasionally, until al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Warm the milk and cream together in a small saucepan over low heat until nearly steaming but not boiling; keep warm. This helps prevent lumps when adding to the roux.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp unsalted butter. Once melted and foaming, add 3 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture smells slightly toasted and the raw flour taste is gone, but the roux is still pale (do not brown).

Slowly pour the warm milk and cream into the roux in a thin stream while whisking constantly to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, 3–5 minutes.

Reduce heat to low and whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp ground black pepper. Taste and add kosher salt to taste (start with 1/4 tsp).

Remove the sauce from the heat. Add the shredded cheeses in two additions: stir in 1.5 cups sharp cheddar and 1/2 cup Gruyère until melted and smooth, then add the remaining cheeses and gently stir until incorporated. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta cooking water, 1 tbsp at a time, until you reach a creamy, pourable consistency.

Adjust seasoning to taste. Keep the sauce warm on very low heat, stirring occasionally, until ready to combine with pasta.

Combine drained cavatappi with the cheese sauce in the pasta pot or a large mixing bowl. Toss gently but thoroughly so each piece is coated. If needed, add a splash of reserved pasta water to loosen the sauce.

Preheat the broiler (or oven to 425°F/220°C if you prefer baking). In a small bowl, combine 1/2 cup panko, 1 tbsp melted butter, 2 tbsp grated Parmesan, 1 tbsp chopped parsley, and 1/4 tsp smoked paprika; toss to coat.

Spoon the mac & cheese into a shallow ovenproof dish or onto dinner plates. Sprinkle the panko mixture evenly over the top.

Broil 2–3 inches from the heat for 1–3 minutes, watching carefully, until the topping is golden and crisp. Alternatively, bake at 425°F for 6–8 minutes until browned.

Garnish with additional chopped parsley if desired and serve immediately.