Mac & Cheese Recipe

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 12 oz elbow macaroni and cook until just shy of al dente (about 8–9 minutes, depending on package). Stir occasionally to prevent sticking.

Reserve 1/2 cup of pasta cooking water, then drain pasta in a colander and set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. When foaming subsides but before browning (about 1–2 minutes), sprinkle in 1.25 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour taste cooks off and the roux is slightly golden.

Add milk

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking constantly, until it thickens enough to coat the back of a spoon (about 4–6 minutes).

Season sauce

Reduce heat to low. Whisk in 1/2 teaspoon dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt, and 1/8 teaspoon cayenne (if using). Taste and adjust seasoning as needed.

Finish with cheese

Remove the sauce from heat. Gradually add the cheeses off the heat to prevent graininess: 2 cups sharp cheddar, 1/2 cup gruyère, and 1/4 cup parmesan. Add a small splash (1–2 tablespoons) of the reserved pasta water if needed to loosen the sauce. Stir until the cheeses are fully melted and smooth. If the sauce appears too thick, return briefly to very low heat while stirring, but do not let it boil.

Add drained pasta to the cheese sauce and gently fold to coat evenly. If the sauce needs thinning, add up to the reserved 1/2 cup pasta water a tablespoon at a time until desired consistency is reached.

Taste and adjust seasoning with salt and pepper.

Serve immediately in bowls for a creamy stovetop mac & cheese, or proceed to bake with topping.

Preheat the oven to 375°F (190°C). Lightly butter a 9x9-inch baking dish or similar.

In a small bowl, combine 3/4 cup panko breadcrumbs with 1 tablespoon melted butter, 1/4 teaspoon paprika (if using), and 1 tablespoon chopped parsley. Mix until evenly moistened.

Transfer the sauced pasta to the prepared dish. Evenly sprinkle the breadcrumb mixture over the top.

Bake uncovered for 12–15 minutes, until topping is golden and sauce is bubbling around the edges. If you want a crisper top, place under the broiler 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes before serving.