Macaroni & Cheese Recipe
Make Macaroni & Cheese Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Base
Cheese Sauce
Topping (Optional for Buffet Service)
Method
Pasta & Base
- 1
Cook pasta
Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes; the pasta will finish cooking in the sauce). Drain the pasta in a colander and set aside. Reserve about 1/4 cup of the pasta cooking water.
Cheese Sauce
- 2
Make roux
In the same pot or a clean medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Once melted and foaming, sprinkle in 3 tablespoons all-purpose flour and whisk constantly for 1 to 1.5 minutes until the mixture is bubbling and pale (this cooks out the raw flour taste).
- 3
Add milk and seasonings
Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer (small bubbles at the edges). Add 1/2 tsp dry mustard powder, 1/4 tsp onion powder, 1/2 tsp ground black pepper, and 3/4 tsp salt. Simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.
- 4
Incorporate cheese
Remove the sauce from heat. Gradually add 2 cups freshly grated sharp cheddar and 1 cup freshly grated mild cheddar (or Monterey Jack), about a handful at a time, stirring until each addition melts and the sauce becomes smooth and glossy. If the sauce is too thick, whisk in up to 2 tablespoons reserved pasta water or additional milk to reach a creamy consistency. Taste and adjust seasoning if necessary.
- 5
Combine pasta and sauce
Add the drained macaroni to the cheese sauce and gently fold until every piece is coated, making sure the pasta finishes cooking in the hot sauce for 1–2 minutes. If serving immediately, transfer to a warmed serving dish and serve hot.
Topping (Optional for Buffet Service)
- 6
Prepare topping
If you want a crispy topping for buffet presentation, preheat the oven broiler (or oven to 400°F / 200°C). In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon smoked paprika (optional). Stir until the crumbs are evenly moistened.
- 7
Finish under broiler
Spread the macaroni and cheese into a shallow ovenproof serving dish. Evenly sprinkle the breadcrumb mixture over the top. Broil on high 3–5 inches from the heat for 2–4 minutes, watching closely, until the topping is golden brown. Remove and let rest 2 minutes before placing on the buffet. For large buffet pans, multiply topping ingredients proportionally and warm the mac & cheese in a 350°F oven for 15–20 minutes before broiling briefly for color.
- 8
Garnish
Sprinkle extra chopped parsley and a light dusting of smoked paprika over the top before serving to the buffet for color and aroma.