Mac& Cheese Recipe

Boil pasta

Bring a large pot of water to a rolling boil and add 1 tbs kosher salt from the 'Pasta' ingredients. Add 2 cups elbow macaroni and cook uncovered until just al dente (usually 7–9 minutes; check package). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside in the colander.

Make a roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Once melted and foaming, sprinkle in 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture smells slightly toasty and smooth (this cooks the raw flour taste).

Add milk and seasonings

Gradually whisk in 2 cups whole milk a little at a time, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, whisking often, until it thickens to a smooth, slightly thick sauce (about 4–6 minutes). Stir in 1 tsp dry mustard, 1 tsp kosher salt, 0.5 tsp black pepper, 0.125 tsp cayenne (if using) and 0.125 tsp nutmeg (if using). Keep the sauce hot but do not boil vigorously.

Incorporate the cheeses

Remove the sauce from the heat. Add the shredded cheeses in two additions: first add 1.5 cups of the cheddar and 0.5 cup of the Gruyère, whisking until melted and smooth. If the sauce is too thick, whisk in reserved pasta water a tablespoon at a time until the sauce reaches a creamy coating consistency. Stir in the remaining cheddar, remaining Gruyère and the 0.5 cup grated Parmesan until fully melted and smooth. Taste and adjust seasoning (salt/pepper) as needed.

If you want a little heat, stir in 1 tsp hot sauce now (optional ingredient).

Prepare breadcrumb topping

In a small bowl, combine 1 cup panko breadcrumbs, 2 tbs melted unsalted butter, 0.5 tsp paprika and 1 tbs chopped parsley. Stir until the crumbs are evenly moistened and lightly clump together. If you reserved a little Parmesan, stir 1–2 tbsp into the crumbs for extra flavor.

Preheat and grease

Preheat the oven to 350°F (175°C). Grease a 2‑quart (or similar) baking dish with 1 tbs unsalted butter from the 'Assembly & Bake' ingredients so the mac won't stick.

Combine and transfer

Return the drained, warm pasta to the pot (off the heat). Pour the cheese sauce over the pasta and fold gently with a spatula until all pasta is evenly coated. If using the optional cooked bacon, fold the crumbled bacon slices into the mac now so they distribute evenly.

Top and bake

Transfer the sauced pasta to the prepared baking dish and spread into an even layer. Sprinkle the prepared panko topping evenly over the mac and cheese. Bake uncovered for 15–20 minutes, until the sauce is bubbly and the topping is golden. If you want a extra-crispy top, broil on high for 1–2 minutes — watch closely to avoid burning.

Remove from oven and let rest 5 minutes before serving so the sauce sets slightly. Garnish with a little extra chopped parsley or grated Parmesan if desired.

Using bacon

If using bacon (4 slices listed), cook it until crisp, drain on paper towels, then crumble. Fold crumbled bacon into the sauced pasta in the 'Assembly & Bake' step before transferring to the baking dish.

Using hot sauce

If using hot sauce (1 tsp listed), add it to the cheese sauce during the 'Cheeses' step and taste before adding more; it brightens flavor without making the dish overtly spicy.