Mac And Cheese Recipe

Cook pasta

Bring 4 cups water and 1 tablespoon salt to a rolling boil in a large pot. Add 3 cups elbow macaroni and cook until al dente, 7–8 minutes (follow package for exact time). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the hot pasta cooking water, then drain the pasta in a colander and set aside.

Combine cheeses: in a bowl, mix 2.5 cups shredded sharp cheddar, 0.5 cup shredded mild cheddar, and 1/4 cup grated Parmesan. Toss so cheeses are ready to melt.

Make roux

In the same (or a medium) saucepan, melt 3 tablespoons unsalted butter over medium heat. Once foaming but not browned, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is smooth and smells slightly nutty (this cooks out the raw flour taste).

Add milk

Slowly pour in 2 cups whole milk while whisking constantly to avoid lumps. Add 1/2 cup heavy cream. Continue to whisk and bring the mixture to a gentle simmer. Cook for 3–4 minutes, stirring, until the sauce thickens and coats the back of a spoon.

Season and finish sauce

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt. Taste and adjust seasoning.

Add cheese

Remove the sauce from heat. Add the mixed cheeses in two additions, stirring after each until fully melted and smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

If you prefer a silkier texture, strain the sauce through a fine-mesh sieve into a clean bowl to remove any lumps before combining with pasta (optional).

Combine pasta and sauce

Preheat oven to 350°F (175°C) if you plan to bake. Return drained pasta to the pot or put into a 2-quart baking dish. Pour the cheese sauce over the pasta and gently fold to coat evenly. If sauce is very thick, add a splash of reserved pasta water to loosen.

Stir to combine, then transfer to a greased 2-quart baking dish if not already in one.

Prepare topping (optional)

In a small bowl, mix 1/2 cup breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon paprika. Sprinkle evenly over the top of the mac and cheese.

Bake

Bake in the preheated 350°F (175°C) oven for 20–25 minutes until the top is golden and sauce is bubbling around the edges. For a creamier, not baked version, skip baking and serve immediately after combining.

Remove from oven and let rest 5 minutes before serving to set slightly.