Mac & Cheese Recipe

Bring 8 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 2 cups elbow macaroni and cook according to package directions until just al dente (usually 7–9 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta well and set aside.

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Once foaming but not browned, add 3 tablespoons flour. Whisk constantly for 1–2 minutes until the mixture is bubbly and smells slightly nutty (this cooks the raw flour taste).

Add milk

Slowly pour in 2 cups whole milk while whisking to prevent lumps. Add 1 tablespoon heavy cream if using. Continue to whisk and bring the mixture to a gentle simmer for 3–5 minutes until the sauce thickens to coat the back of a spoon.

Season

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon ground mustard (if using). Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon hot sauce if desired. Taste and adjust seasoning.

Add cheeses

Remove the sauce from the heat. Gradually stir in 2 cups grated sharp cheddar, 1/2 cup grated Gruyère (or Monterey Jack), and 1/4 cup grated Parmesan in small handfuls, stirring until melted and smooth before adding more. If the sauce becomes too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.

Return the drained pasta to the pot or a large mixing bowl. Pour the cheese sauce over the pasta and gently fold to combine, ensuring all pasta is coated. If sauce seems tight, add up to the reserved 1/2 cup pasta water a little at a time to loosen.

Taste and adjust seasoning with more salt and pepper if needed.

Preheat the oven to 375°F (190°C). If you prefer stovetop mac & cheese, skip to Serve. For baked mac & cheese, transfer the sauced pasta to an 8x8-inch baking dish or similar.

In a small bowl, combine 1/2 cup panko breadcrumbs with 1 tablespoon melted butter, 1/4 teaspoon paprika, and 1 tablespoon chopped parsley (if using). Sprinkle evenly over the top of the pasta.

Bake uncovered for 18–22 minutes until the topping is golden and the edges are bubbling. For a browned top, place under the broiler 1–2 minutes — watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Serve hot, garnish with extra parsley or a light sprinkle of Parmesan if desired.