Mac ‘n Cheese Recipe

Cook the pasta

Preheat oven to 375°F (190°C) if you plan to bake. Bring a large pot of salted water to a rolling boil (use about 1 tablespoon kosher salt per 4 quarts). Add 12 oz elbow macaroni and cook until very al dente, about 1–2 minutes less than package instructions (typically 7–8 minutes). Reserve 1 cup of pasta cooking water, then drain and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat melt 4 tbsp unsalted butter. Add 4 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and the mixture is bubbly but not browned.

Add milk and cream

Slowly whisk in 3 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue whisking until smooth. Bring the mixture to a gentle simmer, stirring frequently, and cook until it thickens enough to coat the back of a spoon, about 5–7 minutes.

Season the sauce

Stir in 1 tsp dry mustard powder, 1 tsp onion powder, 1 tsp Worcestershire sauce, 1.5 tsp kosher salt, and freshly ground black pepper to taste (about 1/2 tbsp). Taste and adjust seasoning; remember cheese will add salt.

Finish with cheese

Reduce heat to low. Remove the saucepan from direct heat and add 4 cups shredded sharp cheddar and 1 cup shredded Gruyère (if using) a handful at a time, stirring until melted and smooth. If the sauce is too thick, whisk in up to 1/2 cup of the reserved pasta cooking water or more milk to reach a creamy consistency.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and fold gently until every piece is coated. Taste and adjust seasoning. If serving immediately as stovetop mac 'n' cheese, serve now.

Assemble for baking: Transfer the sauced macaroni into a lightly buttered 9x13-inch baking dish, spreading into an even layer.

Make topping: In a small bowl combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 1/4 cup grated Parmesan, and 1 tbsp chopped fresh parsley. Toss until crumbs are evenly coated.

Top and bake: Evenly sprinkle the breadcrumb mixture over the macaroni. Bake in the preheated 375°F (190°C) oven until bubbling around the edges and the top is golden, about 20–25 minutes. For an extra-crisp top, broil on high for 1–2 minutes while watching closely.

Rest and serve: Remove from oven and let rest 5 minutes before serving to set. Garnish with additional chopped parsley if desired.