Mac N Cheese Recipe

Bring water to a rolling boil

Fill a large pot with about 4–5 liters of water and bring to a rolling boil over high heat.

Add the kosher salt (1 tbs) to the boiling water so it tastes noticeably salty; this seasons the pasta from the inside.

Cook pasta al dente

Add 3 cups dry elbow macaroni and cook according to package instructions minus 1 minute (typically 7–8 minutes) so it is just al dente. Stir occasionally to prevent sticking.

Reserve 1 cup of the starchy pasta cooking water before draining (you may not need all of it but reserve for adjusting sauce). Drain the pasta thoroughly and set aside in a large mixing bowl.

Warm milk and cream

While the pasta cooks, gently warm 3 cups whole milk and 0.5 cup heavy cream in a small saucepan over low heat until steaming but not boiling. Warming prevents breaking the sauce.

Make a blond roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. When foaming subsides, add 4 tbs all-purpose flour and whisk constantly for 1.5–2 minutes until it forms a smooth blond roux (no raw flour taste). Do not let it brown significantly.

Add warmed dairy

Slowly stream the warmed milk and cream into the roux while whisking vigorously to prevent lumps. Continue whisking until fully incorporated and the mixture begins to thicken, about 3–5 minutes at a gentle simmer.

Once the sauce has thickened to a loose gravy consistency, reduce heat to low. Whisk in 1 tsp Dijon mustard, 0.125 tsp ground nutmeg, 0.125 tsp cayenne pepper, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Taste and adjust seasoning; remember cheeses will add saltiness.

Incorporate the cheeses

Remove the sauce pan from the heat. Add 3 cups shredded sharp cheddar in two batches, stirring until melted and smooth; then stir in 1 cup shredded Gruyère. If the sauce feels too thick, whisk in 1–3 tbs of the reserved pasta water to loosen to a silky consistency.

Keep the sauce warm (low heat or warm water bath) while you assemble so it stays pourable; do not boil the sauce after adding the cheese or it may separate.

Prepare crunchy topping

In a small bowl combine 1 cup panko breadcrumbs, 0.25 cup grated Parmesan, 0.5 tsp smoked paprika and 2 tbs melted unsalted butter. Toss until the crumbs are evenly moistened and clump slightly. Set aside.

Preheat and grease

Preheat oven to 375°F (190°C). Grease a 2-quart (about 9x9-inch) baking dish with 1 tbs butter or cooking spray.

Combine pasta and sauce

Add the drained elbow macaroni to the warm cheese sauce and gently fold until every piece is coated. If the mixture seems stiff, add up to 1/2 cup reserved pasta water to reach a creamy, slightly saucy consistency.

Transfer to dish and top

Spread the mac & cheese into the prepared baking dish in an even layer. Sprinkle the panko-Parmesan mixture evenly over the top.

Bake until bubbly

Bake in the preheated oven for 20–25 minutes until the filling is bubbling at the edges and the topping is golden brown. If you want a darker crust, broil on high for 1–2 minutes while watching carefully to avoid burning.

Rest and serve

Remove from oven and let rest 5 minutes before serving to allow the sauce to thicken slightly. Serve hot.