Mac 'n' Cheese Recipe

Name: Slug & Lettuce - Wolverhamptons Mac 'n' Cheese Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups elbow macaroni (or small shells); 4 cups water; 1 tbs salt (for pasta water); 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 1 tsp dry mustard powder; 1 tsp Worcestershire sauce; 1 tsp salt; 1 tsp freshly ground black pepper; 0.25 tsp ground nutmeg (optional); 1.5 cups sharp cheddar, grated; 0.75 cups Gruyère or fontina, grated (optional); 0.25 cups Parmesan, finely grated; 0.5 cups panko breadcrumbs; 1 tbs butter, melted; 0.25 tsp Paprika (optional)

Inspired by Slug & Lettuce - Wolverhampton

Time45m

Serves4

Make Mac 'n' Cheese Recipe in just 45m. 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

2 cups elbow macaroni (or small shells)

4 cups water

1 tbs salt (for pasta water)

Cheese Sauce (Roux + Milk)

3 tbs Unsalted butter

3 tbs 00 bread flour

2 cups whole milk

1 tsp dry mustard powder

1 tsp Original Worcestershire Sauce

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

1/4 tsp ground nutmeg (optional)

Cheeses

1 1/2 cups sharp cheddar, grated

3/4 cups Gruyère or fontina, grated (optional)

1/4 cups Parmesan, finely grated

Topping (optional - baked)

1/2 cups Panko breadcrumbs

1 tbs Butter, melted

1/4 tsp Paprika (optional)

Method

Pasta

Cook pasta

Bring 4 cups water to a rolling boil in a large pot. Stir in 1 tablespoon salt. Add 2 cups elbow macaroni and cook until just al dente (about 7–8 minutes, check package for exact time). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Cheese Sauce (Roux + Milk)

Make roux

In the same pot or a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming but not browning (about 1–2 minutes), add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (this cooks out the raw flour taste).

Add milk and seasonings

Gradually whisk in 2 cups whole milk, a splash at a time to keep the mixture smooth. Bring to a gentle simmer, whisking constantly, until the sauce thickens and coats the back of a spoon (about 4–6 minutes). Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon nutmeg (if using). Taste and adjust seasoning.

Incorporate cheeses

Lower the heat to low. Remove the sauce from direct heat or keep it on the lowest setting. Add 1.5 cups grated sharp cheddar, 3/4 cup grated Gruyère (or fontina), and 1/4 cup finely grated Parmesan in small handfuls, stirring or whisking after each addition until fully melted and smooth. If the sauce appears too thick, whisk in up to 1/4–1/2 cup of the reserved pasta cooking water a tablespoon at a time to loosen to desired consistency.

Combine with pasta

Add the drained pasta to the cheese sauce and gently fold until all pasta is coated. Taste and adjust salt/pepper. At this stage the mac 'n' cheese is creamy and ready to serve stovetop.

Topping (optional - baked)

Prepare topping

If you want a baked, crispy top, preheat the oven to 375°F (190°C). In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon smoked or sweet paprika (if using) until evenly coated.

Assemble and bake

Transfer the sauced pasta to a lightly buttered 1-quart baking dish (or individual ramekins). Sprinkle the breadcrumb mixture evenly over the top and an additional 1–2 tablespoons of Parmesan if desired. Bake in the preheated oven until the topping is golden and the edges bubble, about 15–20 minutes. For extra browning, place under the broiler for 1–2 minutes — watch closely to avoid burning.