Macaroni & Cheese Recipe
Make Macaroni & Cheese Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Cheese Sauce (Roux + Milk)
Cheeses
Topping (optional)
Method
Pasta
Boil pasta
Bring 6 cups water and 1 tablespoon salt to a rolling boil in a large pot. Add 12 oz elbow macaroni and cook until 1 minute shy of package instructions (about 7-8 minutes for most brands) so the pasta is very slightly underdone. Stir occasionally to prevent sticking.
Reserve 1/2 cup of the pasta cooking water, then drain the macaroni in a colander and set aside.
Cheese Sauce (Roux + Milk)
Make the roux
In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming and bubbling but not browned (about 1-2 minutes), add 4 tablespoons all-purpose flour and whisk constantly for 1-2 minutes until the raw flour smell is gone and the mixture is pale golden. This forms the roux.
Add milk and cream
Gradually whisk in 2 cups whole milk and 1 cup heavy cream, adding a little at a time to avoid lumps. Continue whisking until smooth. Bring the mixture to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon (about 4-6 minutes).
Season and finish sauce
Reduce heat to low. Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon cayenne (optional). Taste and adjust seasoning. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water a few tablespoons at a time to reach desired consistency.
Cheeses
Melt cheeses into sauce
With the sauce on low heat, remove the pan from direct heat for 30 seconds. Gradually stir in 3 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 1/2 cup grated Parmesan, a handful at a time, stirring until each addition is melted and smooth before adding more. Keep the sauce warm but not boiling to prevent graininess.
If the sauce appears grainy or separated, whisk in a tablespoon of warm milk or a splash of reserved pasta water and continue stirring off heat until smooth.
Combine & Bake
Combine pasta and sauce
Preheat oven to 350°F (175°C). In the pot used for the pasta or in a large mixing bowl, combine the drained macaroni with the cheese sauce, stirring gently to coat evenly. Taste and adjust salt/pepper if needed.
Assemble for baking
Pour the macaroni and cheese into a 9x13-inch baking dish (or equivalent). Smooth the top with a spatula.
Topping (optional)
In a small bowl, mix 3/4 cup panko breadcrumbs with 2 tablespoons melted butter, 1 tablespoon chopped parsley, and 2 tablespoons grated Parmesan. Sprinkle the mixture evenly over the assembled macaroni and cheese.
Bake
Bake in the preheated 350°F (175°C) oven for 20-25 minutes until bubbling and the topping is golden brown. For a browner top, switch oven to broil for 1-2 minutes but watch closely to avoid burning.
Remove from oven and let rest 5-10 minutes before serving to set the sauce.