Macaroni & Cheese Recipe

Boil pasta

Bring 4 cups water and 1 tablespoon salt to a rolling boil in a large pot. Add 12 oz elbow macaroni and cook uncovered, stirring occasionally, until just shy of 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 a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is pale golden and smells slightly toasty (do not brown).

Add milk

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, until completely smooth. Increase heat to medium-high and bring to a gentle simmer while whisking; the sauce should thicken enough to coat the back of a spoon in 4–6 minutes.

Season sauce

Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, and 1 teaspoon ground black pepper. Taste and add salt to taste (start with 1/2 teaspoon and adjust). If the sauce becomes too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Add cheeses

Reduce heat to low. Remove the saucepan from direct heat and stir in 3 cups shredded sharp cheddar and 1 cup shredded Gruyère in small handfuls, stirring after each addition until fully melted and smooth. Keep the sauce warm; do not boil after cheese is added or it may become grainy.

Combine with pasta

Return drained pasta to the large pot or a serving bowl. Pour the cheese sauce over the pasta and gently fold to combine. If the mixture seems dry, add reserved pasta water, one tablespoon at a time, until creamy and saucy. Adjust salt and pepper to taste.

Prepare topping

Preheat oven to 375°F (190°C) if baking. In a small bowl, mix 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1/2 teaspoon paprika until crumbs are evenly coated.

Assemble and bake

Spoon the macaroni and cheese into a 9x13-inch baking dish (or an equivalent ovenproof dish). Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven until the topping is golden and the edges are bubbling, about 20–25 minutes. For a crispier top, broil on high for 1–2 minutes watching closely.

Stovetop option

If you prefer not to bake, simply transfer the sauced pasta to a serving dish and sprinkle the breadcrumb mixture over the top; serve immediately. The topping will be less crisp but still flavorful.

Rest and serve

Let the baked macaroni and cheese rest for 5 minutes before serving so the sauce sets slightly. Serve hot.