Method

Pasta & Cheese Base

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package instructions, 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Shred cheeses

While pasta cooks, shred the cheddar(s) and gruyère/fontina if using. Measure out 2 cups sharp cheddar, 1/2 cup white cheddar, and 1/2 cup optional gruyère. Toss shredded cheeses together so they’re ready to melt evenly.

Bechamel / Sauce

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When the butter foams and stops sputtering, sprinkle in 3 tablespoons all-purpose flour. Whisk constantly for 1–2 minutes until the roux is pale golden and smells slightly nutty; don’t let it brown.

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 bring the mixture to a gentle simmer, whisking frequently, until it thickens and coats the back of a spoon (about 4–6 minutes).

Season sauce

Lower heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon granulated garlic, 1/4 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (if using). Taste and adjust seasoning. If sauce is too thick, stir in up to 1/4 cup reserved pasta water to reach a saucy consistency.

Incorporate cheese

Remove the sauce from heat. Add the shredded cheeses in two additions: stir in half until melted and smooth, then add the remainder and whisk until fully incorporated. Keep the sauce warm but not boiling to prevent the cheese from separating. If needed, add 1–2 tablespoons pasta water to loosen the sauce so it’s creamy.

Assembly & Bake

Combine pasta and sauce

Return the drained pasta to the pot or transfer to an ovenproof baking dish (about 1.5–2 quart). Pour the cheese sauce over the pasta and stir gently until all pasta is coated evenly. Taste and adjust salt/pepper.

Prepare topping

If using a topping, toss 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 2 tablespoons grated Parmesan until breadcrumbs are evenly moistened.

Top and bake

Preheat oven to 375°F (190°C). If you combined pasta and sauce in a baking dish, sprinkle the breadcrumb mixture evenly over the top. Bake uncovered for 15–20 minutes until the sauce is bubbly and the topping is golden brown. For an extra golden top, broil 1–2 minutes watching carefully to avoid burning.

Finish and serve

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley if desired. Serve hot.

Gh Mac | N | Cheese Recipe