Mac & Cheese Recipe
Creamy, rich and of course oozing with Wisconsin Cheddar & Parmesan cheeses
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Ingredients
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Pasta & cooking liquid
Cheese sauce
Cheeses
Optional topping / finishing
Method
Pasta & cooking liquid
- 1
Boil pasta
Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 1 cup elbow macaroni and cook 1–2 minutes less than package directions so pasta is very al dente (usually 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain pasta and set aside.
Cheese sauce
- 2
Make roux
In the same pot or a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When foam subsides and butter is bubbling but not browned (about 1 minute), add 3 tablespoons all-purpose flour. Whisk constantly for 1–2 minutes until the flour smell cooks off and mixture is golden (this is the roux).
- 3
Add milk and cream
Slowly pour in 2 cups whole milk and 1 cup heavy cream in a steady stream while whisking to prevent lumps. Increase heat to medium-high and bring mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes).
- 4
Season sauce
Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon ground nutmeg. Taste and adjust seasoning as needed (add a pinch more salt or pepper if desired).
- 5
Melt in cheeses
Remove sauce from direct heat (keep warm). Add 2 cups grated Wisconsin sharp cheddar a handful at a time, whisking or stirring until each addition melts and forms a smooth sauce. Then stir in 1 cup finely grated Parmesan until fully incorporated. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired creamy consistency is reached.
- 6
Combine with pasta
Add drained, al dente pasta to the cheese sauce and gently fold until every piece is coated. If needed, add a splash of reserved pasta water to loosen the sauce so it evenly coats the pasta. Taste and adjust seasoning.
Optional topping / finishing
- 7
Prepare topping
If using a crispy topping, stir together 1 cup breadcrumbs with 2 tablespoons melted butter and 1/4 teaspoon paprika. Mix until crumbs are evenly moistened.
- 8
Bake for topping (optional)
Transfer mac & cheese to a buttered 2-quart baking dish (or keep in the pot for stovetop serving). Sprinkle the breadcrumb mixture evenly over the top. Place under a preheated broiler or in a 400°F (200°C) oven and bake until topping is golden and sauce is bubbling, 6–10 minutes under broiler watch carefully or 12–15 minutes at 400°F. Garnish with 1 tablespoon chopped fresh parsley if using.
- 9