Triple Play Mac 'n Cheese Recipe

Preheat oven to 375°F (190°C) if you plan to bake with the crispy topping. Grease a 9x13-inch baking dish (or 8x8 for a smaller yield).

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 1 lb elbow macaroni and cook until just shy of al dente (about 7–8 minutes; the pasta will finish cooking in the oven/sauce). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter until foaming but not browned (about 1–2 minutes).

Sprinkle 4 tablespoons all-purpose flour into the butter and whisk continuously for 1–2 minutes to cook out the raw flour taste and form a blond roux.

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue to whisk and bring to a gentle simmer until the mixture thickens slightly (2–3 minutes).

Whisk in 4 ounces softened cream cheese until smooth and fully incorporated into the sauce.

If the sauce is too thick, whisk in up to 1/2 cup of the reserved pasta water, 1 tablespoon at a time, until you reach a smooth, silky consistency that will coat the back of a spoon.

Reduce heat to low. Add shredded cheeses in batches: start with 1 cup sharp cheddar, whisk until melted, then add 1 cup fontina and 1/2 cup grated Parmesan. Stir until all cheese is melted and sauce is smooth. Avoid boiling after cheese is added to prevent graininess.

Stir in 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce to round out the flavors.

Season the cheese sauce with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper and 1 teaspoon kosher salt (adjust to taste). If you like a little heat, add 1 teaspoon hot sauce and stir to combine.

Fold the drained pasta into the cheese sauce until evenly coated. If the mixture seems stiff, add more of the reserved pasta water, 1 tablespoon at a time, to loosen to desired creaminess.

For a creamy stovetop mac 'n' cheese: serve immediately in warmed bowls and garnish with chopped fresh parsley if desired.

For baked mac 'n' cheese with topping: transfer the macaroni and cheese to the prepared baking dish, smoothing the top.

If using a topping, in a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan and 1 tablespoon chopped parsley. Mix until crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the mac 'n' cheese in the baking dish.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until bubbling at the edges and the topping is golden brown. For extra color, broil on high for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving to set.