Mac & Cheese Recipe

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and the pasta. Cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make a roux

In the same pot or a separate heavy-bottomed saucepan, melt 3 tablespoons butter over medium heat until foaming but not browning. Add 3 tablespoons flour and whisk continuously for 1–2 minutes to cook the raw flour taste, creating a smooth roux.

Add milk

Gradually whisk in 2 cups milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Finish sauce

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper, and a pinch of salt. Add the shredded smoked gouda, shredded havarti, and 1/2 cup grated parmesan in small handfuls, stirring after each addition until melted and smooth. If the sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water a little at a time to reach desired consistency. Taste and adjust seasoning with salt and pepper.

If adding optional proteins (chicken, steak, shrimp, salmon, or lobster), fold them into the sauce now so they warm through and integrate with the cheese.

Preheat oven to 375°F (190°C) if baking for a crusted top. Return the drained pasta to the pot with the cheese sauce and gently fold until pasta is evenly coated. If the mixture seems loose, simmer 1–2 minutes to thicken; if too thick, add a splash of reserved pasta water.

For stovetop mac & cheese: transfer to serving dish, sprinkle with melted buttered panko and chives, and serve immediately.

For baked mac & cheese: transfer the mac & cheese to a 1.5–2 quart baking dish. Mix 1/2 cup panko with 1 tablespoon melted butter and sprinkle evenly over the top. Bake uncovered until bubbling and golden, about 15–20 minutes. Turn the broiler on for 1–2 minutes if you want a deeper golden crust—watch carefully to avoid burning.

Remove from oven (or stovetop) and let rest 3–5 minutes. Sprinkle with the 2 tablespoons sliced chives. Serve hot. Offer additional grated parmesan at the table and note that optional proteins like chicken or steak add $6, shrimp or salmon add $8, and lobster is market price.