Mac N Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1/2 tsp salt. Add 1 1/2 cups elbow macaroni and cook uncovered, stirring occasionally, until the pasta is al dente (usually 7–9 minutes; follow package guidance). Reserve 1/4 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make the roux

In the same pot or a clean medium saucepan, melt 3 tbs unsalted butter over medium heat. Once melted and foaming, add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes until the mixture bubbles and turns a pale golden color (cooked flour taste, not browned).

Add milk and seasonings

Slowly whisk in 2 cups whole milk in a steady stream to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and just begins to simmer (about 3–5 minutes). Reduce heat to low and stir in 1/2 tsp prepared mustard, 1/4 tsp Worcestershire sauce, 1/2 tsp hot sauce if using, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg if using. Taste and adjust seasoning lightly.

Incorporate cheeses

Remove the sauce from heat. Gradually add 1 1/2 cups shredded sharp cheddar, 1/2 cup shredded Gruyère (or mild cheddar), and 1/4 cup finely grated Parmesan, stirring after each addition until melted and smooth. If the sauce seems too thick, whisk in up to 1–2 tbs of the reserved pasta cooking water to reach a creamy consistency. Do not boil after adding cheese—keep temperature low to prevent graininess.

Add the drained pasta to the cheese sauce and gently fold until the macaroni is evenly coated. Warm on low for 1–2 minutes to integrate flavors; if the sauce thickens too much, stir in a tablespoon of reserved pasta water at a time until desired creaminess is reached.

If you want a baked, crispy top: Preheat the oven to 375°F (190°C). In a small bowl, mix 1/2 cup breadcrumbs with 1 tbs melted butter and 1/4 tsp paprika. Place the mac and cheese in an oven-safe dish, sprinkle the breadcrumb mixture evenly over the top, and bake 12–15 minutes until bubbly and golden. Alternatively, for a quicker finish, sprinkle the breadcrumbs on top and broil 1–2 minutes—watch closely to avoid burning.

If not using a topping, serve immediately straight from the pot. Garnish with a little extra grated Parmesan or a pinch of paprika if desired.