Original Mac & Cheese Recipe
Make Original Mac & Cheese Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Cheese Base
Béchamel (Sauce)
Seasoning
Topping (optional)
Method
Pasta & Cheese Base
- 1
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1.5 cups elbow macaroni and cook until 1 minute shy of package al dente (about 7–8 minutes depending on pasta). Reserve 0.25 cup cooking water, then drain pasta and set aside.
- 2
Prepare cheeses
Shred 2 cups sharp cheddar and 1 cup mild cheddar if not pre-shredded. Finely grate 0.25 cup Parmesan. Combine cheeses in a bowl and toss lightly to blend.
Béchamel (Sauce)
- 3
Make roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When foam subsides and butter is hot (but not browned), add 3 tablespoons all-purpose flour. Whisk continuously and cook 1–2 minutes until the roux smells slightly toasty and is a pale golden color; do not let it brown.
- 4
Add milk and cream
Gradually whisk in 2 cups whole milk and 0.5 cup heavy cream in a slow, steady stream to avoid lumps. Increase heat to medium-high and bring mixture to a gentle simmer while whisking; the sauce should thicken enough to coat the back of a spoon (about 4–6 minutes).
- 5
Season sauce
Lower heat to medium-low. Whisk in 1 teaspoon Dijon mustard, 0.5 teaspoon Worcestershire sauce, 0.5 teaspoon kosher salt (adjust to taste), 0.5 teaspoon freshly ground black pepper, 0.25 teaspoon smoked paprika, and 0.125 teaspoon ground nutmeg (optional). Taste and adjust seasoning.
- 6
Add cheeses
Remove sauce from heat. Add the shredded cheddar cheeses and grated Parmesan in small handfuls, stirring after each addition until fully melted and smooth. If sauce seems too thick, whisk in up to the reserved 0.25 cup pasta water, 1 tablespoon at a time, until desired creaminess is reached.
Combine & Bake
- 7
Combine pasta and sauce
Return drained pasta to the pot or place in a large mixing bowl. Pour the cheese sauce over the pasta and gently fold until every piece is coated. Taste and adjust salt/pepper if needed.
- 8
Prepare topping (optional)
If using topping, combine 0.5 cup breadcrumbs with 1 tablespoon melted butter in a small bowl until crumbs are evenly moistened.
- 9
Bake (optional for crust)
Preheat oven to 375°F (190°C). Transfer mac & cheese to a 1.5–2 quart baking dish and smooth top. Evenly sprinkle breadcrumb mixture over the surface. Bake uncovered for 20–25 minutes, until bubbling at edges and topping is golden brown. For extra browning, broil 1–2 minutes while watching closely.
- 10
Stovetop finish (alternative)
If you prefer to skip baking, serve immediately after combining; the mac & cheese will be creamy and ready to eat.