Mac N Cheese Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions (about 7-8 minutes). Reserve ½ cup of pasta cooking water, then drain and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is fragrant and lightly golden (do not let it brown).

Add milk

Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue whisking and bring the mixture to a gentle simmer until it thickens slightly, about 3–4 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in 2 oz cream cheese until smooth, then add 2 cups shredded sharp cheddar and 1 cup chopped cheddar curds a handful at a time, stirring until melted and silky. Stir in 1 tsp Dijon mustard, ½ tsp Worcestershire sauce, 1 tsp kosher salt, ½ tsp black pepper and 1/8 tsp cayenne (if using). If sauce seems too thick, whisk in up to ¼ cup reserved pasta water to reach desired consistency.

Combine pasta and sauce

Fold the drained macaroni into the cheese sauce until evenly coated. Keep warm over the lowest heat or transfer to a warm bowl while you prepare add-ins and topping.

Cook bacon

Preheat oven to 400°F (200°C) if you plan to bake the assembled dish, otherwise cook bacon in a skillet. Lay 6 slices of bacon on a rimmed baking sheet and bake 12–18 minutes until crisp. Drain on paper towels and chop into 1/2-inch pieces.

Prepare jalapeños

While bacon cooks, seed and finely dice 2 jalapeños. For milder heat leave some seeds; for extra heat keep them.

Make breadcrumb topping

In a small bowl, combine 3 tbs panko breadcrumbs, 1 tsp finely chopped fresh rosemary, 2 tbs grated Parmesan and 1 tsp olive oil. Stir in 1 tbs melted butter and toss until crumbs are evenly moistened.

Assemble add-ins

Stir the chopped bacon and diced jalapeños into the macaroni and cheese until evenly distributed.

Top with curds (optional)

Scatter any additional cheddar curds or small pieces of white cheddar on top if you want extra gooey pockets.

Bake (optional, for crunchy topping)

If you want a crisp breadcrumb topping, transfer mac and cheese to a 9-inch ovenproof baking dish, sprinkle the breadcrumb mixture evenly over the surface, and bake at 400°F (200°C) for 12–15 minutes until topping is golden and sauce is bubbling. For extra browning, broil 1–2 minutes but watch closely.

Stovetop finish (alternative)

Alternatively, you can skip baking and serve immediately with the breadcrumb mixture toasted in a small skillet over medium heat for 2–3 minutes until golden, then sprinkle on top.

Garnish and serve

Remove from oven, let rest 5 minutes. Sprinkle chopped fresh chives or parsley over the top if using. Serve hot.