Four – Cheese Mac Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1.5 cups elbow macaroni and cook according to package instructions for al dente (about 7–8 minutes), stirring occasionally to prevent sticking.

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

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and foamy, add 3 tablespoons all-purpose flour and whisk continuously for about 1–2 minutes until the mixture is bubbly and slightly golden (this cooks the raw flour taste).

Add milk

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, adding a little at a time and whisking to keep the mixture smooth. Increase heat to medium-high and continue whisking until the sauce comes to a gentle simmer and begins to thicken, about 4–6 minutes.

Season the béchamel

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, and 1/8 teaspoon ground nutmeg. Taste and add kosher salt to taste (start with 1/4 teaspoon and adjust).

Incorporate cheeses

Remove the sauce from heat. Add the shredded cheeses in three additions: 1 cup sharp cheddar, 1/2 cup Gruyère, 1/2 cup fontina, and 1/2 cup finely grated Parmesan. After each addition, stir until cheese is fully melted and the sauce is smooth before adding the next. If the sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water, a tablespoon at a time, until you reach a silky, pourable consistency.

Adjust seasoning: taste and adjust salt and pepper as needed. Keep the sauce warm on the lowest heat (or a double-boiler) while you combine with pasta.

Fold pasta into sauce: Add the drained elbow macaroni to the cheese sauce and gently fold until all pasta is evenly coated. If the mixture seems dry, add a splash of the reserved pasta water to loosen.

Preheat your oven broiler (or set oven to 425°F / 220°C if you prefer baking). Transfer the mac and cheese to a buttered 8x8-inch or similarly sized ovenproof dish if broiling or baking.

Combine topping: In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 2 tablespoons grated parmesan until evenly moistened. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Finish with a light scatter of chopped fresh parsley.

Brown the top: Place the dish under the broiler 4–6 inches from the heat for 2–4 minutes until the topping is golden brown and the edges bubble. Watch closely to prevent burning. Alternatively, bake at 425°F for 10–12 minutes to achieve a golden crust.

Serve: Remove from oven and let rest 3–5 minutes. Serve hot, garnished with extra grated Parmesan if desired.