Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4-6 quarts). Add 12 oz elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Once foaming, add 1.5 cups all-purpose flour and whisk constantly for 1 to 1.5 minutes to cook off the raw flour taste without browning it.

Add milk and cream

Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream a little at a time to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer while whisking. Simmer for 3–4 minutes until the sauce thickens and coats the back of a spoon.

Season sauce

Lower heat to low. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1.5 tsp kosher salt, 3/4 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg (if using). Taste and adjust seasoning. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water to reach desired consistency.

Add cheeses

Remove the sauce from heat. Add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère (or mozzarella) in small handfuls, stirring after each addition until fully melted and smooth. If the sauce seems grainy or too thick, add a tablespoon of reserved pasta water and stir until smooth.

Combine pasta and sauce

Return drained pasta to the large pot or a shallow baking dish. Pour the cheese sauce over the pasta and gently fold until pasta is evenly coated. Taste and adjust salt/pepper as needed. If the mixture seems tight, add up to the remaining reserved pasta water, 1 tablespoon at a time, to loosen.

Prepare topping

Preheat oven to 375°F (190°C) if you plan to bake. In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter, 1/4 cup grated Parmesan, and 1 tbsp chopped fresh parsley. Toss to combine so crumbs are evenly coated.

Assemble and bake

If baking: transfer the sauced pasta to a 9x13-inch or similar baking dish, smooth the top, and evenly sprinkle the panko mixture over the mac & cheese. Bake uncovered until bubbling and topping is golden, about 20–25 minutes. For a crispier top, place under the broiler for 1–2 minutes—watch closely to avoid burning. If not baking: serve immediately after combining pasta and sauce; sprinkle panko mixture on top for texture or simply use reserved cheeses as a garnish.

Finish

Remove from oven, let rest 5 minutes to set. Garnish with additional chopped parsley if desired. Serve warm.