Classic Creamy Mac & Cheese Recipe

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 3 cups elbow macaroni and cook according to package directions until just al dente (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and foaming, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks out and the mixture is bubbling but not browned.

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to prevent lumps. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes).

Season the sauce

Reduce heat to low. Stir in 1 teaspoon dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of nutmeg (if using). Taste and adjust seasoning as needed.

Melt in the cheeses

Remove the sauce from heat. Add 2 cups shredded sharp cheddar and 1 cup grated Gruyère in batches, stirring after each addition until fully melted and smooth. Stir in 1 tablespoon finely grated Parmesan. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until it reaches a creamy, pourable consistency.

Add the drained pasta to the cheese sauce and gently fold until the pasta is evenly coated. If necessary, add a splash more reserved pasta water to loosen the sauce. Adjust salt and pepper to taste. At this stage the dish can be served immediately for a creamy stovetop mac & cheese.

If a baked top is desired, preheat the oven to 375°F (190°C). Transfer the sauced pasta to a lightly buttered 8x8-inch baking dish or similar. In a small bowl, toss 3 tablespoons panko breadcrumbs with 1 tablespoon melted butter and 1 teaspoon paprika. Sprinkle the breadcrumb mixture evenly over the pasta and grate a little extra Parmesan on top if you like.

Bake uncovered for 15–20 minutes until the topping is golden and the sauce is bubbling at the edges. For an extra-browned top, place under the broiler for 1–2 minutes while watching closely.

Remove from oven and let rest 5 minutes before serving to set the sauce slightly.