Royal Mac & Cheese Recipe

Preheat oven to 375°F (190°C) if finishing in the oven for a bubbling top.

Bring 4 cups water to a rolling boil in a large pot. Add 1 tsp salt and 2 tbsp butter.

Add 1 cup elbow macaroni and cook until just al dente, 1–2 minutes less than package directions (about 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain pasta and set aside. Toss drained pasta with the 2 tbsp butter to keep it from clumping.

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter until foaming but not browned.

Add 3 tbsp all-purpose flour and whisk continuously to form a smooth roux. Cook 1.5–2 minutes to remove the raw flour taste, stirring so it does not brown.

Slowly whisk in 2 cups whole milk and 1/2 cup evaporated milk (or heavy cream), whisking constantly to prevent lumps. Bring to a gentle simmer; sauce will thicken in 3–5 minutes.

Stir in 1 tsp dry mustard, 1/4 tsp hot sauce, 1/2 tsp ground black pepper, and 1/2 tsp salt. Taste and adjust seasoning — add a pinch more salt or hot sauce if desired.

Reduce heat to low. Remove saucepan from heat and add cheeses in two additions: first 1 cup sharp cheddar and all of the Gruyère (1/2 cup). Whisk until melted and smooth. Add remaining 1 cup sharp cheddar and 1/4 cup Parmesan, whisking until fully incorporated and silky. If sauce seems too thick, whisk in up to 1/4 cup reserved pasta water to loosen.

Combine the drained pasta with the cheese sauce in a large bowl or directly in the saucepan; stir gently to coat all pasta evenly.

Transfer coated pasta to a 1.5–2 quart (or 9x9 inch) baking dish, spreading into an even layer.

If finishing on the stovetop, you can serve now for a creamier mac; for a royal bubbly crust continue to the topping and baking steps.

In a small bowl, combine 0.75 cups panko breadcrumbs, 2 tbsp melted butter, 1/4 tsp smoked paprika and 1 tbsp chopped parsley; mix until breadcrumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the top of the assembled mac and cheese and grate an extra tablespoon of Parmesan over the crumbs if desired.

Bake in the preheated 375°F (190°C) oven until the top is golden and the sauce is bubbly around the edges, about 18–22 minutes.

For an extra golden crown, place under the broiler for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5 minutes to set. Garnish with additional chopped parsley before serving.