Mac And Cheese Recipe

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 directions (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

If you plan to bake the mac and cheese with topping, preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole.

Make the roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once melted and foamy, add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is pale golden and smells slightly nutty (this cooks the raw flour taste).

Add liquids

Slowly pour in 2 cups whole milk and 1 cup heavy cream in a steady stream while whisking to avoid lumps. Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes).

Season

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

Add cheeses

Turn the heat to low. Add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère (if using) in small handfuls, stirring each addition until melted and smooth. If the sauce seems too thick, whisk in up to 1/4 to 1/2 cup of the reserved pasta water to reach a creamy consistency.

Once the sauce is smooth, fold in the drained macaroni until evenly coated. At this point you can either serve immediately (stovetop mac and cheese) or transfer to the prepared baking dish for a crispy topping.

If using the topping, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, 1 tablespoon chopped fresh parsley, and 1/2 teaspoon paprika in a small bowl. Toss until the crumbs are evenly moistened.

Spread the mac and cheese evenly in the prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top.

Bake in the preheated 375°F (190°C) oven for 15–20 minutes, until the topping is golden brown and the cheese sauce is bubbling at the edges. For an extra-browned top, broil on high for 1–2 minutes—watch closely to avoid burning.

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