Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook until al dente (about 7–8 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Combine cheeses

While pasta cooks, shred cheddar and Gruyère and measure Parmesan. Toss shredded cheeses together in a bowl to make blending easier.

Make the roux

In a large heavy-bottomed saucepan over medium heat, melt 4 tbsp unsalted butter. Once melted and foamy, add 4 tbsp all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture is pale golden and the raw flour taste cooks out (do not let it brown).

Add milk and cream

Gradually pour in 3 cups whole milk while whisking to avoid lumps. Add 1/2 cup heavy cream. Continue to cook, whisking frequently, until the sauce thickens and just starts to bubble, about 6–8 minutes. If the sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta water a little at a time to reach a smooth, saucy consistency.

Season the sauce

Reduce heat to low. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1/8 tsp ground nutmeg. Taste and adjust seasoning as needed.

Incorporate cheese

Remove the sauce from heat. Add the shredded cheddar, shredded Gruyère, and 1/2 cup grated Parmesan in batches, stirring after each addition until fully melted and smooth. If the sauce seems grainy or too thick, return to very low heat and stir in a tablespoon of reserved pasta water until silky.

Combine with pasta

Add the drained pasta to the cheese sauce and fold gently to coat every piece. If necessary, add a few tablespoons of reserved pasta water to loosen the sauce so it evenly coats the pasta.

Prepare topping

Preheat the oven to 375°F (190°C). In a small bowl combine 3/4 cup panko breadcrumbs, 1 tbsp melted butter, 2 tbsp extra grated Parmesan, and 1 tbsp chopped parsley. Toss to coat.

Assemble in baking dish

Transfer the cheesy pasta to a 9x13-inch baking dish (or equivalent). Smooth the top and sprinkle the breadcrumb mixture evenly over the pasta. For extra cheesiness, sprinkle an additional 1/4 cup shredded cheddar across the top before adding crumbs.

Bake until bubbly

Bake uncovered for 18–22 minutes, until the topping is golden and the edges are bubbling. If you want a deeper brown crust, broil on high for 1–2 minutes—watch carefully to avoid burning.

Rest and serve

Remove from oven and let rest for 5 minutes to set. Garnish with an extra pinch of parsley and serve hot.