Mac N ' Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup of pasta cooking water, then drain and set the pasta aside.

Make roux

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Sprinkle in the flour and whisk continuously for 1.5–2 minutes until the raw flour taste cooks out and the mixture turns a pale golden color.

Add milk & cream

Slowly whisk in the whole milk and heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).

Season sauce

Reduce heat to low. Whisk in Dijon mustard, Worcestershire sauce, kosher salt, black pepper, and ground nutmeg. Taste and adjust seasoning as needed.

Add cheeses

Remove the sauce from heat. Add shredded sharp cheddar, white cheddar, and gruyère in batches, stirring between additions until fully melted and smooth. If the sauce is too thick, whisk in reserved pasta water 1/4 cup at a time until desired creaminess is reached.

Combine pasta & sauce

Stir the drained pasta into the cheese sauce until evenly coated. If using an optional add-in, fold it in now (see Optional Add-ins directions). Transfer the mac & cheese to a 9x13-inch baking dish (or equivalent).

Preheat your oven to 375°F (190°C). In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and minced parsley. Mix until crumbs are evenly coated.

Evenly sprinkle the breadcrumb mixture over the assembled mac & cheese.

Bake uncovered in the preheated oven until the top is golden brown and the cheese is bubbling around the edges, 20–25 minutes. For a crisper top, broil on high for 1–2 minutes—watch closely to prevent burning.

Nueske's Bacon

If making the Nueske's Bacon version: cook bacon until crisp (in a skillet over medium heat or on a sheet pan at 400°F/200°C for 15–18 minutes). Drain on paper towels, chop into bite-sized pieces, and fold 6 oz into the mac & cheese just before transferring to the baking dish. Reserve a tablespoon to scatter on top before baking if desired.

Colossal Crab

If making the Colossal Crab version: gently fold 8 oz of picked crab meat into the mac & cheese just before transferring to the baking dish. Be careful to preserve lumps—do not overmix. Optionally scatter a few crab pieces on top before adding breadcrumbs.

After baking, let the mac & cheese rest for 5 minutes to set. Serve hot in scoops. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through.