Country Style Mac & Cheese Recipe

Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.

Bring 3 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and the 12 oz pasta. Cook until pasta is 1–2 minutes shy of package al dente (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

If using add-ins (bacon, ham, sausage), cook bacon until crisp and crumble; dice ham/sausage and warm briefly. If using caramelized onions, have them prepared and set aside.

Roux

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons butter. Once foaming subsides, add 1 cup flour and whisk constantly for 1–2 minutes to cook the raw flour—do not let it brown significantly.

Add Liquids

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, adding a ladleful at a time and whisking until smooth before adding more. Bring the mixture to a gentle simmer (do not boil), whisking frequently until it thickens slightly, about 4–6 minutes.

Season & Enrich

Whisk in 1 teaspoon yellow mustard, 1 teaspoon Worcestershire sauce, 3 teaspoons ground black pepper, 1 teaspoon paprika, 1/4 teaspoon cayenne (optional), and 1 teaspoon kosher salt. Taste and adjust seasoning.

Cheese Finish

Lower heat to low. Add 4 ounces softened cream cheese and whisk until fully incorporated and smooth. Remove pan from heat and gradually stir in 3 cups shredded sharp cheddar and 1 cup shredded white cheddar (or Monterey Jack) in batches, stirring until melted and smooth. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Stir the drained pasta and any optional add-ins (bacon, ham, caramelized onions) into the cheese sauce until evenly coated. Taste and adjust salt/pepper if needed.

Pour the mac and cheese into the prepared 9x13 baking dish and spread into an even layer.

In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, 2 tablespoons melted butter, 1 tablespoon chopped parsley, and 1/2 teaspoon cracked black pepper. Toss until crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the top of the pasta. For an extra golden top, dot an additional 1 tablespoon butter over the crumbs.

Bake uncovered in the preheated 375°F (190°C) oven until the topping is golden and sauce is bubbling around the edges, 20–25 minutes. If you prefer a more browned topping, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 10 minutes to set before serving. Garnish with additional chopped parsley and a light crack of black pepper.