Mac-and-cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tsp salt.

Add 1 cup elbow macaroni and cook uncovered, stirring occasionally, until just al dente (about 7–8 minutes). Do not overcook; it will finish cooking in the sauce.

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

Make roux

In the same pot or a medium saucepan, melt 2 tbs unsalted butter over medium heat until foaming. Whisk in 2 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes until the mixture is bubbling and lightly golden (this cooks out the raw flour taste).

Add milk

Slowly pour in 2 cups whole milk while whisking continuously to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking, until it thickens and coats the back of a spoon (about 3–4 minutes).

Stir in 1 tsp dry mustard powder, 1 tsp Worcestershire sauce, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning as needed.

Finish sauce with cheese

Reduce heat to low. Remove the sauce from direct heat and add 2 tbs cream cheese (if using); whisk until fully melted and incorporated. Gradually add 2 cups grated sharp cheddar cheese, a handful at a time, stirring until each addition melts before adding more. If the sauce becomes too thick, whisk in up to 1/4–1/2 cup of the reserved pasta cooking water until you reach a smooth, creamy consistency.

Fold drained macaroni into the cheese sauce, stirring gently to coat. If the mixture seems tight, add additional reserved pasta water by tablespoons until desired creaminess is reached.

If using topping, preheat the oven broiler or set oven to 375°F (190°C) if you prefer baking. In a small bowl, combine 1 cup panko breadcrumbs, 2 tbs melted butter, 2 tbs grated Parmesan, and 1 tbs chopped parsley. Mix until crumbs are evenly moistened.

Transfer mac and cheese to an oven-safe baking dish (about 8x8-inch or similar). Sprinkle the breadcrumb mixture evenly over the top.

Bake at 375°F (190°C) for 12–15 minutes until bubbly and golden, or under the broiler for 1–2 minutes—watch closely to avoid burning. Remove from oven and let rest 5 minutes before serving.

If not using the topping, simply serve the mac and cheese immediately after combining pasta and sauce.