Mac Tomaso's & Cheese Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 tsp salt. Stir in 1.5 cups elbow macaroni and cook until just al dente (about 7–8 minutes, check package). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In the same pot or a clean medium saucepan, melt 3 tbs unsalted butter over medium heat. Add 3 tbs flour and whisk constantly for 1–2 minutes until a pale blond roux forms and the raw flour smell cooks off, but do not brown.

Add milk and cream

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium–medium-high and cook, whisking often, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Season and finish sauce

Lower heat to medium-low. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp ground black pepper, 3/4 tsp kosher salt, and 1/4 tsp hot sauce if using. Gradually add the cheeses: stir in 1 cup shredded sharp cheddar, 1/2 cup shredded Gruyère, and 1/4 cup grated Parmesan a handful at a time, stirring until fully melted and smooth. If sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water to loosen to a creamy consistency.

Combine pasta and sauce

Add the drained macaroni into the cheese sauce and fold gently until every piece is coated. Taste and adjust seasoning — add a pinch more salt or pepper if needed.

Prepare topping

Preheat oven broiler to high (if baking, preheat to 425°F/220°C). In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tbs melted butter, 2 tbs grated Parmesan, 1 tbs chopped fresh parsley, 1/2 tsp lemon zest (optional), and 1/8 tsp salt. Mix until breadcrumbs are evenly coated.

Assemble and brown

Transfer the mac and cheese to a small ovenproof dish or leave in the pot if ovenproof. Sprinkle 1/4 cup extra shredded cheddar evenly over the top, then scatter the panko-Parmesan mixture. Place under the broiler 2–3 inches from the heat for 2–4 minutes until the topping is golden and crisp (watch closely to avoid burning). Alternatively, bake at 425°F for 8–10 minutes until bubbly and browned.

Remove the dish from the oven and let sit 3 minutes to set. Sprinkle with 1 tbs chopped chives or green onions. Serve hot.