Mac And Cheese Recipe

Boil water

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

Cook pasta

Add 12 oz elbow macaroni and cook uncovered for 7-8 minutes until just shy of al dente (pasta should be slightly firm because it will finish cooking in the oven). Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming, add 1.5 cups all-purpose flour and whisk constantly for 1-2 minutes until the raw flour smell is gone and the mixture is pale golden. (Note: the larger flour quantity makes a thicker sauce for this quantity of pasta.)

Add milk

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, adding a little at a time to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and just begins to simmer, about 4-5 minutes.

Finish béchamel

Reduce heat to low. Whisk in 2 oz softened cream cheese until fully incorporated and smooth. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, 1/2 teaspoon ground black pepper, and 1 teaspoon kosher salt. Taste and adjust seasoning if needed.

Add cheeses

Remove the saucepan from heat. Gradually stir in 3 cups sharp cheddar and 1 cup mild cheddar, a handful at a time, stirring until each addition melts and the sauce is smooth. If sauce becomes too thick, stir in up to 1/4 cup reserved pasta water to reach a creamy consistency.

Combine pasta and sauce

Transfer the drained macaroni into a large mixing bowl or into the pot used to cook it. Pour the cheese sauce over the pasta and gently fold until all pasta is evenly coated. If sauce seems dry, add a splash of the reserved pasta water (up to 1/4 cup).

Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish or a similar-sized casserole.

Transfer the sauced macaroni into the prepared baking dish and spread into an even layer.

If using topping: In a small bowl combine 3/4 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

Bake uncovered for 20-25 minutes until the top is golden and the sauce is bubbling around the edges. For an extra-browned top, place under a broiler for 1-2 minutes watching carefully to avoid burning.

Remove from oven and let rest for 5-10 minutes before serving to let the sauce set slightly.