Mac & Cheese Recipe
Make Mac & Cheese Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese sauce
Topping (optional)
Method
Pasta
- 1
Boil water
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.
- 2
Cook pasta
Add 3 cups dry elbow macaroni and cook until just shy of al dente according to package time (usually 1–2 minutes less). Stir occasionally to prevent sticking.
- 3
Reserve pasta water
Before draining, ladle out and reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside.
Cheese sauce
- 4
Preheat and prepare
Preheat oven to 350°F (175°C) if you plan to bake the mac & cheese. Grate all cheeses and measure out dairy and seasonings so they are ready.
- 5
Make a roux
In a medium-to-large heavy saucepan over medium heat, melt 4 tablespoons butter. Once foaming but not browned, sprinkle in 1/4 cup all-purpose flour and whisk continuously for 1 to 2 minutes until the raw flour smell cooks out and the mixture forms a smooth paste (roux) and turns a light golden color.
- 6
Add milk and cream
Slowly pour in 3 cups whole milk and 1 cup heavy cream while whisking constantly to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
- 7
Season and finish sauce
Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1 teaspoon ground black pepper, and 1/8 teaspoon freshly grated nutmeg. Taste and add 1 'to taste' portion of salt as needed (start modestly; the cheeses and pasta water will add salt).
- 8
Add cheeses
Remove the saucepan from heat. Gradually stir in 3 cups shredded sharp cheddar, 1 cup shredded Gruyère (or fontina), and 1/2 cup grated Parmesan in batches, stirring until each addition melts and the sauce is smooth. If the sauce seems too thick, add up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until you reach a creamy consistency.
Topping (optional)
- 9
Prepare breadcrumb topping
In a small bowl, combine 1 cup breadcrumbs with 3 tablespoons melted butter, 1/4 cup extra grated Parmesan, and 1 tablespoon chopped fresh parsley. Stir until breadcrumbs are evenly coated.
Assembly & Bake
- 10
Combine pasta and sauce
Add the drained pasta to the cheese sauce and fold gently until pasta is evenly coated. Taste and adjust seasoning (salt/pepper) if needed.
- 11
Transfer to baking dish
Spoon the mac & cheese into a lightly buttered 9x13-inch (or similar) baking dish, smoothing the top with a spatula. If using the breadcrumb topping, sprinkle the prepared breadcrumb mixture evenly over the top.
- 12
Bake
Bake in the preheated 350°F (175°C) oven for 20–25 minutes, until the topping is golden and the edges are bubbling. If you prefer a browned top, switch the oven to broil for 1–2 minutes while watching carefully to avoid burning.
- 13
Rest and serve
Let the mac & cheese rest for 5–10 minutes to set. Garnish with a little extra chopped parsley and an additional sprinkle of Parmesan if desired. Serve warm.
