Macaroni & Cheese Recipe

Cook the pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt and the 12 oz elbow macaroni. Cook uncovered, stirring occasionally, until the pasta is just al dente (about 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In the same (or a separate) medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Once melted and foamy, whisk in 3 tablespoons all-purpose flour. Cook, whisking constantly, for 1 to 1.5 minutes to remove the raw flour taste but don't let it brown.

Turn roux into béchamel

Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue to cook over medium heat, whisking frequently, until the mixture thickens and coats the back of a spoon (about 4–6 minutes). If it becomes too thick, whisk in 1–2 tablespoons of the reserved pasta water until desired consistency is reached.

Season the sauce

Turn the heat to low and whisk in 1 teaspoon dry mustard, 1 teaspoon ground black pepper, and a pinch of cayenne pepper if using. Taste and adjust seasoning with more salt or pepper as desired.

Add cheeses

Remove the sauce from heat. Stir in 3 cups shredded sharp cheddar and 1 cup shredded mild cheddar (or Monterey Jack) in small handfuls until fully melted and smooth. If using, cut 2 oz cream cheese into pieces and whisk in until incorporated for extra creaminess.

Combine pasta and cheese sauce

Add the drained pasta to the cheese sauce and fold gently until all pasta is coated. If the sauce seems thick, stir in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until the sauce reaches your preferred consistency.

Prepare topping

Preheat oven to 350°F (175°C). In a small bowl, combine 3 tablespoons panko breadcrumbs, 2 tablespoons melted unsalted butter, and 2 tablespoons grated Parmesan. Stir until crumbs are moistened and clump slightly. Add 1 teaspoon chopped fresh parsley if desired.

Assemble and bake

Transfer the mac and cheese into a lightly buttered 2-quart baking dish (or keep in the saucepan for stovetop mac and cheese). Even the surface and sprinkle the breadcrumb mixture evenly over the top. Bake for 15–20 minutes until bubbly and topping is golden. For a deeper crust, place under the broiler for 1–2 minutes watching carefully to avoid burning.

Finish & serve

Remove from oven and let rest 5 minutes. Garnish with additional chopped parsley if desired. Serve hot.