Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 3 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes; check package for guidance). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

In the same (or a medium) saucepan, melt 3 tablespoons unsalted butter over medium heat until foaming but not browned.

Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a blond roux; do not let it brown.

Gradually whisk in 2 cups whole milk and 1 cup heavy cream in small splashes, whisking constantly to keep the mixture smooth. Increase heat to medium-high and bring the mixture to a gentle simmer (bubbles forming at edges) while stirring; this should take 3–5 minutes and the sauce will begin to thicken.

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper and a pinch of salt. Taste and adjust seasoning as needed.

Remove the sauce from heat and gradually add cheeses: first 2 cups grated sharp cheddar (add in handfuls, stirring to melt each addition), then 1 cup grated Gruyère, and finally 1/2 cup finely grated Parmesan. Stir until smooth and fully incorporated. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired creaminess is reached.

If you prefer a silkier sauce, return the pan to the lowest heat for 30–60 seconds while stirring; do not boil once cheese is added or it may seize.

Preheat oven to 375°F (190°C) if baking. In a large mixing bowl or in the pot used for pasta, combine the drained pasta with the cheese sauce. Stir gently to coat all pasta evenly. Taste and adjust salt and pepper.

For stovetop mac & cheese: Serve immediately in bowls, optionally topping with a sprinkle of extra Parmesan and parsley.

For baked mac & cheese: Transfer mixture to a 9x9-inch (or similar) baking dish, smoothing the top.

If using the topping, combine 3/4 cup panko breadcrumbs with 2 tablespoons melted butter, 1/4 teaspoon smoked paprika, and 1 tablespoon chopped parsley in a small bowl; mix until crumbs are evenly coated.

Sprinkle the breadcrumb mixture evenly over the prepared mac & cheese and scatter an extra tablespoon of Parmesan if desired.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until bubbly and the topping is golden brown. For a crisper top, broil on high for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes before serving to thicken slightly.