Mac'n' Cheese (v) Recipe

Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Add 12 oz elbow macaroni and cook until just shy of al dente (follow package minus 1 minute), about 7–8 minutes. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and mixture becomes lightly golden (do not brown).

Add milk

Slowly pour in 2 cups whole milk and 1 cup heavy cream in a thin stream while whisking to prevent lumps. Increase heat to medium-high and continue whisking until the mixture thickens and simmer bubbles appear, about 4–6 minutes.

Season

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon ground nutmeg, and 1 teaspoon salt. Taste and adjust seasoning carefully (the cheese will add salt).

Melt cheese

Add 10 oz shredded Monterey Jack and 4 oz shredded sharp cheddar in small handfuls, stirring or whisking until each addition melts fully into the sauce. If the sauce seems too thick, stir in up to 1/3 cup of the reserved pasta cooking water a tablespoon at a time until desired consistency is reached. Keep sauce over very low heat so it stays smooth; do not boil.

Combine with pasta

Add the drained macaroni to the cheese sauce and toss gently with a silicone spatula until evenly coated. If needed, add another tablespoon of reserved pasta water to loosen. Taste and add salt or pepper if required.

Preheat oven to 375°F (190°C) if you want a baked crust. In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter and 2 tablespoons grated Parmesan. Transfer sauced macaroni to a 9x9-inch baking dish, sprinkle the breadcrumb mixture evenly over the top, and bake 12–15 minutes until golden and crisp. Alternatively, for a stovetop finish, sprinkle topping and briefly broil 2–3 minutes watching carefully.

In a large bowl combine 5 oz mixed salad greens, 1 cup halved cherry tomatoes, and 1 cup thinly sliced cucumber. In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Drizzle dressing over salad and toss gently just before serving.

Spoon the creamy Monterey Jack mac'n' cheese onto plates or into bowls and serve immediately with a portion of the green salad on the side. If you used the baked topping, allow 3 minutes to rest so the topping sets. Serve hot.