Macn Cheese Recipe

Cook the pasta

Bring 4 cups of water to a rolling boil in a large saucepan. Stir in 1 tablespoon kosher salt. Add 2 cups elbow macaroni and cook until just al dente according to package directions (usually 7–9 minutes). Stir occasionally to prevent sticking. Reserve 1/4 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make a roux

In the same saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and bubbling but not browned, whisk in 3 tablespoons all-purpose flour and cook for 1 to 1½ minutes, whisking constantly, until the raw flour smell is gone and the mixture is lightly golden (this is the roux).

Add milk and seasonings

Slowly pour in 2 cups whole milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens and begins to gently bubble, about 4–5 minutes. Whisk in 1 teaspoon dry mustard, 1 teaspoon paprika, 1 teaspoon ground black pepper, and 1 teaspoon salt. If the sauce becomes too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tablespoon at a time, to reach desired consistency.

Finish the cheese sauce

Reduce heat to low. Remove the saucepan from direct heat and add 2 cups shredded sharp cheddar, 1 cup shredded white cheddar (or Monterey Jack), and 2 ounces softened cream cheese, a handful at a time, stirring each addition until fully melted and smooth. Taste and adjust seasoning with more salt or pepper if needed.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and fold gently until all pasta is evenly coated. If the sauce seems tight, add another tablespoon of reserved pasta water or milk to loosen. Keep warm while preparing topping or serving.

Preheat broiler to high (if planning to brown topping) or set oven to 375°F (190°C) if baking. In a small bowl, combine 3 tablespoons panko breadcrumbs, 1 tablespoon melted unsalted butter, 1 teaspoon grated Parmesan, and 1 teaspoon chopped fresh parsley. Stir until crumbs are evenly coated.

If serving stovetop: sprinkle breadcrumb mixture over individual portions for immediate crispness. If baking: transfer mac and cheese to a shallow ovenproof dish, top evenly with breadcrumb mixture, and bake at 375°F (190°C) for 12–15 minutes until bubbly and golden on top. For extra browning, place under the broiler 1–2 minutes—watch closely to avoid burning.