Mac & Cheese Recipe

Cook the pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and the 3 cups elbow macaroni. Stir occasionally and cook until al dente (about 7–8 minutes; check package instructions). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the roux

In the same pot (or a separate large saucepan) melt 4 tablespoons butter over medium heat. When the butter foams but before it browns, sprinkle in 4 tablespoons flour and whisk continuously for 1–2 minutes until the mixture bubbles and loses its raw flour taste but does not brown.

Add milk and seasonings

Gradually pour in 2 cups whole milk while whisking to prevent lumps. Continue cooking and whisking until the sauce thickens and starts to simmer, about 4–5 minutes. Stir in 1 teaspoon dry mustard (if using), 1 teaspoon garlic powder, 1 teaspoon ground black pepper, and 1 teaspoon Worcestershire sauce (if using). Taste and adjust seasoning.

Finish the cheese sauce

Reduce heat to low. Remove the pot from direct heat and add the shredded cheeses in two batches: first 1.5 cups sharp cheddar and 1/2 cup mild cheddar, stirring until melted and smooth; then add the remaining cheeses, stirring until fully incorporated. If the sauce is too thick, stir in up to the reserved 1/2 cup pasta cooking water, a tablespoon at a time, until desired consistency is reached. Season with salt to taste.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and stir gently to coat evenly. Keep over very low heat for 1–2 minutes to warm through, stirring so it doesn't stick. Remove from heat.

Prepare topping

Preheat the oven to 375°F (190°C) if baking. In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 teaspoon chopped parsley. Mix until crumbs are evenly moistened.

Assemble and bake (optional)

Transfer the mac & cheese to a lightly buttered 8x8" baking dish or similar. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for 15–20 minutes, until the topping is golden and the edges bubble. For a crispier top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Serve (no-bake option)

If not baking, simply serve straight from the pot after combining pasta and sauce. Garnish with extra shredded cheese or chopped parsley if desired.