Mac & Cheese Recipe

Preheat oven to 350°F (175°C) if you plan to bake with the topping. Butter a 2‑quart baking dish lightly and set aside.

Cook pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until very al dente (about 1–2 minutes less than package directions), usually 6–7 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In the same large pot over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until it smells slightly toasty and is lightly golden (do not brown).

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue whisking until combined and bring to a gentle simmer. Cook, whisking frequently, 3–5 minutes until the mixture thickens and coats the back of a spoon.

Season sauce

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1 teaspoon salt. Taste and adjust seasoning if needed.

Incorporate cheeses

Reduce heat to low. Add 4 ounces room-temperature cream cheese in chunks and whisk until smooth. Gradually add 3 cups freshly grated sharp cheddar and 1 cup freshly grated mild cheddar, a handful at a time, stirring until each addition melts and the sauce is smooth and glossy. If the sauce seems too thick, stir in up to 1/4–1/2 cup reserved pasta water until you reach a creamy consistency.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and gently fold until every noodle is coated. Heat together over low for 1–2 minutes so everything is well combined. If baking, transfer the mac & cheese to the prepared 2‑quart baking dish now.

Prepare topping

In a small bowl, combine 3 tablespoons panko breadcrumbs, 1 tablespoon melted unsalted butter, 2 tablespoons grated Parmesan, and 1 teaspoon smoked paprika. Stir until crumbs are coated.

Bake (optional)

Evenly sprinkle the breadcrumb mixture over the mac & cheese. Bake in the preheated 350°F (175°C) oven for 15–20 minutes until bubbling and the topping is golden. For a crispier top, broil 1–2 minutes, watching closely to avoid burning.

Serve (no-bake option)

If not baking, spoon the creamy mac & cheese into a serving dish, sprinkle the breadcrumb mixture on top for texture (optional) and serve immediately.