Mac & Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions, typically 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 3/4 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

Preheat oven to 375°F (190°C) if you plan to bake with topping; otherwise you can finish on the stovetop.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is pale golden and smells slightly toasty (this cooks out the raw flour taste).

Slowly whisk in 2 1/2 cups whole milk and 1/2 cup heavy cream, a little at a time at first to keep the roux smooth. Increase heat to medium-high and bring mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes).

Reduce heat to low. Whisk in 2 oz cream cheese until fully melted and incorporated to add silkiness.

Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Taste and adjust seasoning if needed.

Remove the sauce from heat and gradually stir in 2 cups grated sharp cheddar and 1 cup grated white cheddar in small handfuls, stirring until smooth before adding more. If sauce seems too thick, whisk in reserved pasta cooking water 1–2 tablespoons at a time until desired consistency is reached.

Fold the drained pasta into the cheese sauce until evenly coated. If finishing on the stovetop, cook over low heat for 1–2 minutes to meld, then serve immediately.

If baking, transfer the sauced pasta to a 9x9-inch (or similar) baking dish, smoothing the top.

In a small bowl combine 3/4 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley. Toss until crumbs are evenly coated.

Sprinkle the breadcrumb mixture evenly over the mac & cheese and bake in the preheated 375°F oven until the topping is golden and the sauce is bubbly around the edges, about 18–22 minutes. For an extra-crisp top, broil 1–2 minutes while watching closely.

Remove from oven and let rest 5 minutes before serving to allow sauce to set slightly.