Mac & Cheese Recipe

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt once boiling.

Add 2 cups elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

In the same large pot (or a separate medium saucepan) melt 3 tablespoons unsalted butter over medium heat until foaming but not browned.

Whisk in 3 tablespoons all-purpose flour to form a roux. Cook, stirring constantly, for 1–2 minutes until the raw flour smell is gone but the roux remains pale (do not brown).

Slowly pour in 2 cups whole milk while whisking constantly to avoid lumps. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

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

Remove the sauce from heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded mild cheddar or mozzarella a handful at a time until melted and smooth. If the sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta cooking water, 1 tablespoon at a time, until desired consistency is reached.

If using, stir in 1 teaspoon Worcestershire sauce for a subtle umami lift.

Add the drained pasta to the cheese sauce and fold gently until all pasta is coated. If needed, warm over low heat for 1 minute while stirring to integrate.

Preheat the oven to 350°F (175°C) if you plan to bake with a topping.

In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 2 tablespoons grated Parmesan. Stir in 1 tablespoon chopped fresh parsley if using.

Transfer the sauced pasta into a 9x9-inch (or similar) baking dish, spreading evenly. Sprinkle the breadcrumb mixture evenly over the top.

Bake in the preheated oven until the topping is golden and the edges are bubbling, about 20 minutes. For a crispier top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving. Garnish with additional parsley if desired.

If not baking, simply serve the sauced pasta immediately, optionally topping each portion with a sprinkle of reserved grated Parmesan and parsley.