Large Mac N Cheese Recipe
Make Large Mac N Cheese Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Cheese Sauce
Topping
Assembly & Garnish
Method
Pasta
- 1
Preheat and boil
Preheat the oven to 375°F (190°C). In a very large pot bring 4000 ml (about 4 L) of water to a rolling boil. Add 1 tablespoon kosher salt to the boiling water.
- 2
Cook pasta al dente
Add 4 cups dry elbow macaroni to the boiling salted water and cook until just shy of al dente (usually 7–8 minutes — check package for recommended time and subtract 1–2 minutes). Stir occasionally to prevent sticking.
- 3
Reserve cooking liquid and drain
Before draining, scoop out and reserve 1 cup of the hot pasta cooking water and set aside. Drain the pasta in a colander and set it aside to drip while you make the sauce. Do not rinse.
Cheese Sauce
- 4
Make the roux
In a large, heavy-bottomed saucepan or skillet over medium heat melt 6 tbs unsalted butter. Once foaming, add 6 tbs all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture smells slightly toasted and becomes a pale blond (this cooks out the raw flour flavor).
- 5
Add milk gradually
Keeping the heat at medium, slowly pour in 4 cups whole milk and 1 cup heavy cream in a steady stream while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer; it will begin to thicken in 4–6 minutes—keep whisking so it stays smooth.
- 6
Season the béchamel
Once thickened to a smooth sauce that coats the back of a spoon, reduce heat to low and whisk in 1 tbs Dijon mustard, 1 tsp Worcestershire sauce, 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp smoked paprika, 0.25 tsp cayenne, and 0.125 tsp ground nutmeg. Taste and adjust seasoning as needed.
- 7
Melt in the cheeses
Remove the pan from direct heat. Gradually add 4 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 0.5 cup grated Parmesan, stirring after each addition until the sauce is silky and smooth. If the sauce seems too thick, whisk in up to the reserved 1 cup pasta water, a little at a time, until you reach a creamy, pourable consistency.
- 8
Final check
Keep the sauce warm on the lowest heat setting while you prepare the topping and assemble — do not let it boil once the cheese is added or the sauce may become grainy.
Topping
- 9
Prepare breadcrumb topping
In a medium bowl combine 1.5 cups panko breadcrumbs, 2 tbs melted unsalted butter, 1 tbs olive oil, and 0.25 cup extra grated Parmesan. Mix until the crumbs are evenly coated and crumbly.
- 10
Toast the crumbs (optional but recommended)
Heat a dry skillet over medium heat and toast the breadcrumb mixture for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and set aside. Toasting gives a better crunch and deeper flavor than using raw panko.
Assembly & Garnish
- 11
Combine pasta and sauce
Add the drained pasta to the warm cheese sauce and gently fold until every piece is evenly coated. If the mixture seems thick, loosen with a tablespoon or two of the reserved pasta water as needed.
- 12
Transfer to baking dish
Lightly butter or oil a 9x13-inch (or similarly sized) baking dish. Pour the mac and cheese into the dish, spreading evenly. Sprinkle 1 cup extra shredded sharp cheddar over the top for an extra cheesy layer.
- 13
Add breadcrumb topping
Evenly distribute the toasted panko-Parmesan mixture over the top of the mac and cheese to form the crunchy crust.
- 14
Bake until bubbly
Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the casserole is bubbly and the topping is golden brown. If you want a darker crust, place under the broiler for 1–2 minutes — watch very closely to avoid burning.
- 15
Garnish and rest
Remove from oven and let rest 5–10 minutes (this helps the sauce set slightly for easier serving). Sprinkle 2 tbs chopped fresh parsley over the top for color and a fresh finish. Serve hot.
