Mac N' Cheese Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook according to package instructions until just al dente (usually 7-8 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and foamy, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the roux turns a pale golden color (do not brown).

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue whisking until the mixture is smooth.

Thicken

Bring the sauce to a gentle simmer while whisking. Simmer for 3–5 minutes until it thickens enough to coat the back of a spoon.

Season sauce

Reduce heat to low. Whisk in 1 teaspoon dry mustard powder, 1 teaspoon ground black pepper, 1 teaspoon hot sauce (optional), and 3/4 teaspoon salt. Taste and adjust seasoning as needed.

Incorporate cheeses

Remove sauce from heat. Add cheeses in three additions: first add 1/2 of the shredded sharp cheddar and 1/3 of the gruyère, whisking gently until melted and smooth. Add the remaining cheddar, then Monterey Jack, then the remaining gruyère, stirring until fully melted. Finally stir in 1/2 cup finely grated Parmesan until combined. If sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Keep sauce warm on very low heat (do not simmer) while you combine with pasta.

Combine pasta and sauce

Add drained macaroni to the saucepan with the cheese sauce (or return sauce to the pot and add pasta). Stir gently to coat every piece of pasta, about 1–2 minutes. If the sauce seems heavy, stir in a tablespoon or two of reserved pasta water to loosen.

Serve stovetop (creamy)

For immediate serving, spoon into bowls or a serving dish, garnish with a little extra grated Parmesan or cracked black pepper, and serve hot. Makes 4 generous servings.

Optional baked topping (crispy)

If you prefer a baked mac n' cheese with a crunchy top: preheat oven to 375°F (190°C). Transfer the sauced pasta to a 9x9-inch baking dish or similar. In a small bowl, combine 3/4 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon paprika; toss until evenly coated. Sprinkle breadcrumb mixture over the pasta and dot with a few small pieces of butter if desired. Bake for 15–20 minutes until bubbling and golden on top. For extra browning, broil 1–2 minutes—watch closely to avoid burning.