Mac 'n Cheese Recipe
Make Mac 'n Cheese Recipe in just 55m. 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 (optional)
Method
Pasta & Cheese Sauce
- 1
Cook the pasta
Bring a large pot of salted water (about 1 tbsp salt per 4 quarts) to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions, roughly 7-8 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.
- 2
Make a roux
In the same pot or a separate wide saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and foamy, add 3 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture is bubbling and lightly golden (this cooks out the raw flour taste).
- 3
Add milk and thicken
Slowly pour in 3 cups whole milk in a steady stream while whisking to avoid lumps. Continue to cook, whisking frequently, until the sauce thickens and gently coats the back of a spoon, about 6–8 minutes. If the sauce gets too thick, whisk in up to the reserved 1/2 cup pasta water, a tablespoon at a time, to reach a smooth pourable consistency.
- 4
Season the sauce
Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1.5 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg. Taste and adjust seasoning as needed.
- 5
Melt the cheese
Remove the sauce from direct heat. Add 3 cups freshly grated sharp cheddar and 1 cup grated Gruyère in handfuls, stirring after each addition until fully melted and smooth. Avoid high heat to prevent graininess. If the sauce appears grainy, whisk a tablespoon of warm milk into it to smooth.
- 6
Combine pasta and sauce
Add the drained pasta to the cheese sauce and gently fold to coat every piece. If the mixture seems too thick, add up to 2 tablespoons reserved pasta water to loosen. Taste and adjust salt and pepper if necessary.
Topping & Bake (optional)
- 7
Prepare the topping
Preheat the oven to 375°F (190°C). In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup grated Parmesan, and 1 tablespoon chopped parsley. Stir until crumbs are evenly moistened.
- 8
Assemble and bake
Spoon the mac and cheese into a 9x13-inch (or similarly sized) baking dish, smoothing the top. Evenly sprinkle the breadcrumb mixture over the surface. Bake in the preheated oven for 18–22 minutes, until the topping is golden and sauce is bubbling around the edges. For an extra-browned top, broil for 1–2 minutes—watch carefully to prevent burning.
- 9
Serve
Remove from oven and let rest for 5 minutes to set. Garnish with a light sprinkle of additional chopped parsley if desired. Serve warm.