Mac & Cheese Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil (use about 1 tablespoon kosher salt per 4–6 quarts water). Add 2 cups elbow macaroni and cook until al dente, about 7–8 minutes (check package for timing). Reserve 1/2 cup of the hot pasta cooking water, then drain the pasta and set aside.

Make a roux

In the same pot or a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When it foams, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbling and lightly golden (this cooks out the raw flour taste). Do not let it brown significantly.

Add milk to make béchamel

Slowly pour in 2 cups whole milk while whisking constantly to prevent lumps. Continue to cook and whisk over medium heat until the sauce thickens and just starts to simmer, about 4–6 minutes. The sauce should coat the back of a spoon.

Season and finish sauce

Lower heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon hot sauce (if using), 1.5 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg (optional). Taste and adjust seasoning as needed — careful with salt if your cheese is salty.

Melt in the cheese

Remove the béchamel from heat. Gradually stir in 2 cups shredded sharp cheddar and 1 cup shredded Gruyère (or extra cheddar) a handful at a time until fully melted and smooth. If the sauce becomes too thick, whisk in up to 1/4 to 1/2 cup reserved pasta water to reach a creamy consistency.

Combine pasta and sauce

Add the drained macaroni into the cheese sauce and stir gently to coat all pasta evenly. If needed, add a splash of reserved pasta water to loosen. Adjust seasoning with more salt, pepper, or hot sauce to taste.

Preheat the broiler (or oven to 425°F / 220°C if you prefer baking). In a small bowl, mix 1/2 cup Panko breadcrumbs, 1/4 cup grated Parmesan, 1 tablespoon melted unsalted butter, and 1 tablespoon chopped fresh parsley until the crumbs are evenly moistened.

Transfer the mac & cheese to a buttered 8x8-inch baking dish or leave in the pot if ovenproof. Evenly sprinkle the breadcrumb mixture over the top. Broil on the middle rack for 2–4 minutes, watching closely, until the topping is golden and crisp. If baking at 425°F, bake 12–15 minutes until bubbly and topping is golden.

Remove from oven and let sit 5 minutes before serving to thicken slightly. Garnish with additional parsley if desired.