Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon kosher salt to the boiling water.

Add 1.5 cups elbow macaroni and cook, stirring occasionally to prevent sticking, until pasta is just al dente (about 7–8 minutes—follow package for exact timing but undercook by ~1 minute). Reserve 1/4 cup of pasta cooking water, then drain pasta in a colander and set aside.

In the same medium pot (or a separate saucepan) melt 2 tablespoons unsalted butter over medium heat until foaming but not browning, about 1 minute.

Sprinkle 2 tablespoons all-purpose flour over the melted butter and whisk constantly to form a smooth roux. Cook for 1–2 minutes, whisking, to remove raw flour taste but do not let it brown.

Slowly pour in 1.75 cups whole milk while whisking constantly to prevent lumps. Continue to whisk and bring the mixture to a gentle simmer over medium-low heat until it thickens enough to coat the back of a spoon, about 4–5 minutes.

Stir in 2 tablespoons softened cream cheese until fully melted and incorporated, which will make the sauce silkier.

Add 1/2 teaspoon dry mustard powder, 1/4 teaspoon garlic powder, 1/4 teaspoon ground black pepper, and 1/2 teaspoon fine sea salt. Taste and adjust seasoning if needed.

Remove the pot from heat. Gradually add the grated cheeses (1.5 cups sharp cheddar and 1/2 cup mild cheddar) in small handfuls, stirring after each addition until smooth and melted. If the sauce seems too thick, whisk in up to 2 tablespoons of the reserved pasta cooking water to reach desired creaminess.

Return the drained pasta to the pot with the cheese sauce. Stir gently to coat all pasta evenly. If the sauce has cooled and thickened too much, warm briefly over low heat while stirring (do not boil).

Prepare topping

If using a crunchy topping, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated parmesan, and 1 teaspoon chopped fresh parsley in a small bowl. Toss to coat.

Transfer the sauced pasta to a 1.5–2 quart ovenproof baking dish if you want a baked finish. Evenly sprinkle the prepared breadcrumb mixture over the top.

Place the dish under a preheated broiler on high for 1–3 minutes, watching closely, until breadcrumbs are golden and crisp. Alternatively, bake at 375°F (190°C) for 12–15 minutes until bubbly and golden. Remove from oven and let rest for 3–5 minutes before serving.

If not using the topping or baking, simply serve immediately—garnish with a little extra grated cheddar or chopped parsley if desired.