Mac N' Cheese Recipe
Make Mac N' Cheese Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Cheese Base
Topping (Optional Crisp Bake)
Method
Pasta & Cheese Base
Cook the pasta
Bring a medium pot of water to a rolling boil (about 3–4 quarts per 1 cup pasta). Stir in 1 tablespoon salt. Add 1 cup elbow macaroni and cook uncovered until just shy of al dente according to package instructions (about 7–8 minutes). Reserve 1/4 cup of the starchy pasta cooking water, then drain the pasta and set aside.
Make the roux
In the same pot over medium heat, melt 2 tablespoons unsalted butter. Once melted and bubbling but not browned, add 2 tablespoons all-purpose flour. Whisk constantly for 1 to 1½ minutes to cook the raw flour taste, forming a pale roux.
Add milk to form béchamel
Slowly pour in 1½ cups whole milk while whisking to avoid lumps. Continue to cook and whisk over medium heat until the mixture thickens and coats the back of a spoon, about 4–6 minutes. If the sauce becomes too thick, whisk in up to 2 tablespoons of the reserved pasta water to reach desired consistency.
Finish the cheese sauce
Reduce heat to low. Stir in 2 tablespoons cream cheese (if using) until melted and smooth. Whisk in 1/2 teaspoon Dijon mustard and 1/4 teaspoon Worcestershire sauce. Gradually add 1 cup grated sharp cheddar and 1/2 cup mild cheddar, stirring after each addition until melted and smooth. Season with 1/2 teaspoon ground black pepper and salt to taste. Keep sauce warm on the lowest heat setting, stirring occasionally to prevent skin forming.
Combine pasta and sauce
Add the drained pasta to the cheese sauce and toss gently to coat evenly. If sauce seems too thick, stir in up to the reserved 1/4 cup pasta water a tablespoon at a time until the sauce clings to the pasta but is not gluey. Taste and adjust seasoning.
Topping (Optional Crisp Bake)
Preheat the oven to 375°F (190°C) if you want a baked, crispy top. In a small bowl, mix 1/2 cup panko breadcrumbs with 2 tablespoons grated Parmesan, 1 tablespoon melted butter and 1/4 teaspoon smoked paprika until evenly moistened.
Transfer the mac and cheese to a small ovenproof dish (about 1–1.5 quart). Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven 12–15 minutes until the breadcrumbs are golden and the edges bubble. For extra browning, broil 1–2 minutes—watch closely to avoid burning.
If not baking, simply serve the sauced mac and cheese immediately for a creamier stovetop version.