Mac N Cheese Recipe

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

Add 12 oz elbow macaroni and cook until al dente according to package instructions (about 7–9 minutes). Stir occasionally to prevent sticking.

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

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming but not browned, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and smells slightly nutty (this cooks the raw flour).

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat slightly and bring to a gentle simmer while whisking, cooking until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Season the sauce

Stir in 1 teaspoon mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper and 1/2 teaspoon kosher salt. Taste and adjust seasoning; add up to 1/4 teaspoon more salt if necessary.

Incorporate cheeses

Reduce heat to low. Remove the pan from direct heat and add 2 cups shredded sharp cheddar, 1 cup shredded Gruyère (or fontina), and 1/2 cup grated Parmesan in small handfuls, stirring until melted and smooth before adding more. If sauce seems too thick, whisk in 1–2 tablespoons of the reserved pasta water to loosen; if too thin, return to low heat and cook 1–2 minutes while stirring.

Add the drained pasta to the cheese sauce and gently fold to combine, ensuring all pasta is coated. If needed, add up to 1/4 cup of reserved pasta water to achieve a creamy consistency.

Taste and adjust seasoning (salt/pepper) as desired.

Prepare breadcrumb topping

If using topping, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter, 1 tablespoon finely chopped parsley, and 1/4 teaspoon smoked paprika in a small bowl. Mix until crumbs are evenly moistened.

Preheat the oven to 375°F (190°C). Transfer the mac and cheese to a buttered 9x13-inch baking dish or individual gratin dishes. Sprinkle the breadcrumb mixture evenly over the top.

Bake uncovered for 15–20 minutes, until the topping is golden and sauce is bubbling around the edges. For a deeper golden crust, place under the broiler for 1–2 minutes—watch carefully to prevent burning.

Remove from oven and let rest 5 minutes before serving. Garnish with extra parsley if desired.