Mac & Cheese Recipe
Make Mac & Cheese Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Cheese Base
Sauce (Roux + Milk)
Topping (Optional Crunch)
Method
Pasta & Cheese Base
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 1 cup elbow macaroni and cook until just al dente according to package instructions (usually 7–8 minutes). Reserve 1/4 cup of pasta cooking water, then drain pasta and set aside.
Grate cheeses: shred 2 cups sharp cheddar and 1/2 cup Gruyère (or mozzarella) and set aside so they melt quickly into the sauce.
Sauce (Roux + Milk)
Make roux
In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Once foaming but not browned, add 3 tbs all-purpose flour. Whisk continuously for 1–2 minutes until the raw flour smell cooks off and the mixture becomes a pale blond paste.
Add milk
Slowly whisk in 2 cups whole milk (and 1/2 cup heavy cream if using) a little at a time to avoid lumps. Continue whisking until smooth. Bring mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens enough to coat the back of a spoon (4–6 minutes).
Season and finish sauce
Lower heat to low. Stir in 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1/8 tsp ground nutmeg (if using). Gradually add the shredded cheeses (2 cups cheddar and 1/2 cup Gruyère), stirring until each addition is fully melted and the sauce is smooth. If sauce seems too thick, whisk in 1–2 tbs reserved pasta cooking water to reach desired consistency.
Taste and adjust seasoning, adding a pinch more salt or pepper if needed.
Combine & Bake (or Stovetop Finish)
Combine pasta and sauce
Add the drained pasta to the cheese sauce and fold gently until evenly coated. If the mixture is thick, add up to the reserved 1/4 cup pasta water a tablespoon at a time to loosen.
For stovetop mac & cheese: serve immediately topped with a little extra shredded cheddar if desired.
For baked topping
Preheat oven to 375°F (190°C). Spoon the mac & cheese into a 1–1.5 quart baking dish, smoothing the top.
Topping (Optional Crunch)
Prepare topping
In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tbs melted butter, 2 tbs grated Parmesan, and 1/4 tsp smoked paprika. Mix until crumbs are evenly coated.
Bake until golden
Sprinkle the panko mixture evenly over the mac & cheese. Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until bubbling and the topping is golden brown. If you want extra browning, finish with 1–2 minutes under the broiler—watch closely to avoid burning.
Remove from oven and let rest 5 minutes before serving to set the sauce slightly.