Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon of salt to the water.

Add 1 cup orecchiette to the boiling water and cook until al dente according to package instructions, usually 9–11 minutes. Stir occasionally to prevent sticking.

Reserve 1/3 cup of the pasta cooking water, then drain the pasta and set aside. Keep pasta warm.

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter until foaming but not browned, about 1 minute.

Whisk in 2 tablespoons all-purpose flour and cook, stirring constantly, for 1–1.5 minutes to form a roux and remove raw flour taste. Do not let it darken.

Gradually whisk in 1 1/2 cups whole milk and 1/4 cup heavy cream, adding a little at a time to keep the mixture smooth.

Bring the mixture to a gentle simmer, whisking constantly, until it thickens and coats the back of a spoon, about 3–4 minutes.

Stir in 1/4 teaspoon ground mustard powder, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning if desired.

Reduce heat to low. Remove saucepan from direct heat and add 2 cups freshly grated sharp cheddar cheese in small handfuls, stirring each addition until fully melted and smooth before adding the next. If the sauce becomes too thick, whisk in up to 1/4 cup of the reserved pasta cooking water (add 1 tablespoon at a time) until desired consistency is reached.

Stir in 1/4 cup grated Parmesan cheese until combined and smooth.

Return the drained orecchiette to the pot or to a warm serving bowl. Pour the cheese sauce over the pasta and gently fold to coat every piece. If needed, add a splash of reserved pasta water to loosen the sauce so it clings to the pasta.

If using breadcrumbs: heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/4 cup breadcrumbs and toast, stirring, until golden, 2–3 minutes. Remove from heat.

Transfer mac & cheese to serving plates or a baking dish (if you want a browned top). Sprinkle the toasted breadcrumbs and remaining 1–2 tablespoons grated Parmesan on top. Optionally broil for 1–2 minutes to brown the top—watch closely to avoid burning.

Garnish with 1 tablespoon chopped fresh parsley if desired and serve immediately.