Mac N' Cheese Recipe

Cook pasta

Bring 3 cups water to a rolling boil in a large pot. Add 1 tsp salt and the 3 cups of elbow macaroni. Cook uncovered, stirring occasionally, until al dente (about 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta in a colander and set aside.

Make roux

Return the same pot to medium heat. Add 3 tbsp unsalted butter and melt. Sprinkle in 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture bubbles and is lightly golden (this removes raw flour taste).

Add milk and seasonings

Slowly pour in 2 cups whole milk while whisking to prevent lumps. Add 1 tsp dry mustard, 1 tsp garlic powder, and 1 tsp black pepper. Continue whisking and bring sauce to a gentle simmer over medium-low heat until it thickens slightly, about 3–5 minutes.

Finish cheese sauce

Reduce heat to low. Stir in 2 oz softened cream cheese until melted and smooth. Remove pot from heat and gradually add 2 cups grated sharp cheddar and 1 cup grated mild cheddar, stirring after each addition until fully melted and smooth. If sauce is too thick, stir in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, to reach desired consistency. Taste and add 1/2 tsp salt if needed.

Combine pasta and sauce

Add drained pasta to the cheese sauce and fold gently until all pasta is coated. Keep over very low heat for 1 minute to marry flavors, stirring constantly to prevent sticking.

Preheat your oven broiler to medium-high if you plan to brown the top, or preheat oven to 375°F (190°C) for a baked casserole.

Assemble for baking

Transfer mac and cheese to a 2-quart (or similarly sized) oven-safe baking dish and smooth the top with a spatula.

Prepare topping

In a small bowl combine 3/4 cup panko breadcrumbs, 1 tbsp melted butter, 2 tbsp grated parmesan, and 1 tbsp chopped parsley if using. Mix until crumbs are evenly moistened.

Top and brown

Sprinkle the breadcrumb mixture evenly over the mac and cheese. For a baked casserole, bake in a preheated 375°F (190°C) oven until topping is golden and sauce is bubbly, about 15–18 minutes. For a quicker browned top, set the dish under the broiler for 2–4 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes before serving so the sauce sets slightly. Garnish with additional parsley if desired.