Mac And Cheese Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 1 cup (adjust if doubling) of elbow macaroni and cook until just shy of al dente (about 7-8 minutes; it will finish cooking in the sauce). Drain and reserve 1/2 cup of the pasta cooking water. Set pasta aside.

Make roux

In the same pot or a heavy saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and the mixture is pale golden.

Add milk and seasonings

Gradually whisk in 2 cups whole milk until smooth. Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon ground nutmeg (if using). Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Add cheeses

Reduce heat to low. Remove the sauce from direct heat and stir in 2 cups shredded sharp cheddar and 1/2 cup grated Parmesan in small handfuls, stirring until melted and smooth. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until you reach desired creaminess.

Combine with pasta

Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning with additional salt and pepper if needed. Keep over very low heat while you prepare style-specific additions and the topping.

Stir in 1 cup shredded smoked cheddar into the hot cheese sauce until melted and combined. If using smoked paprika, add 1/2 teaspoon and stir. Mix thoroughly so the smoked cheddar flavor is distributed. Proceed to topping step below or serve immediately.

If baking with topping: Preheat oven to 375°F (190°C). Transfer mac and cheese to a small ovenproof dish, top with optional breadcrumb mixture (see Optional Breadcrumb Topping), and bake until bubbly and golden on top, about 12–15 minutes.

Cook bacon: In a skillet over medium heat, cook 6 slices of thick-cut bacon until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into 1/2-inch pieces.

Stir bacon into mac and cheese: Fold chopped bacon and 2 tablespoons thinly sliced green onions into the finished mac and cheese. Reserve a few bacon pieces and green onion slices for garnish if desired. Serve immediately or proceed to bake with topping.

If baking with topping: Preheat oven to 375°F (190°C). Transfer to an ovenproof dish, sprinkle with breadcrumb mixture, and bake 10–12 minutes until golden. Garnish with reserved bacon and green onions.

Finish with truffle: After combining pasta with the cheese sauce, remove from heat and stir in 1 teaspoon truffle oil and 1 tablespoon chopped fresh parsley. If using shaved fresh truffle, gently fold in just before serving so the aroma remains bright.

Serve immediately in warm bowls. If using a breadcrumb topping, skip baking to preserve truffle aroma; instead sprinkle breadcrumbs lightly just before serving if you like crisp texture.

Prepare topping: In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, and 2 teaspoons grated Parmesan. Stir until crumbs are evenly coated.

To bake: After transferring mac and cheese to an ovenproof dish, sprinkle the breadcrumb mixture evenly over the surface. Bake at 375°F (190°C) for 10–15 minutes until topping is golden and sauce is bubbling. Let rest 5 minutes before serving.