Macaroni And Cheese Side Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the elbow macaroni. Cook according to package directions until just al dente (usually 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the hot pasta cooking water, then drain the macaroni in a colander and set aside in the pot off the heat.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter until foamy but not browned (about 1–2 minutes).

Add 3 tablespoons all-purpose flour and whisk continuously to form a smooth roux. Cook the roux for 1–2 minutes to remove the raw flour taste, whisking constantly so it doesn’t brown.

Slowly pour in 2 cups whole milk while whisking to prevent lumps. Continue to whisk and bring the mixture to a gentle simmer; it will thicken in 3–5 minutes.

Stir in 1 teaspoon dry mustard, 1 teaspoon onion powder, 1 teaspoon ground black pepper, and a pinch of cayenne. Taste and adjust seasoning as needed.

Lower the heat to low. Add the softened 2 ounces cream cheese (if using) and whisk until smooth and incorporated.

Remove the saucepan from heat and add 2 cups sharp cheddar and 1 cup white cheddar or Monterey Jack a handful at a time, stirring until each addition melts into a smooth sauce. If needed, return to very low heat briefly—do not boil—or the cheese may separate.

Stir in 1/2 teaspoon Worcestershire sauce. If the sauce seems too thick, whisk in up to 1/4–1/2 cup of the reserved pasta cooking water a tablespoon at a time until desired creaminess is reached. Taste and adjust salt and pepper.

Pour the cheese sauce over the cooked macaroni in the pot and fold gently to combine, making sure the pasta is evenly coated.

Prepare topping

If using a crispy topping, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley in a small bowl. Mix until crumbs are evenly coated.

Transfer the macaroni and cheese to a buttered 8x8-inch or similar baking dish (or keep in the pot for stovetop serving). Smooth the top and sprinkle the breadcrumb mixture evenly over the surface.

For a warm, lightly browned top: bake in a preheated 350°F (175°C) oven for 12–15 minutes until bubbly and the topping is golden. For a quicker finish, broil 1–2 minutes—watch closely so it doesn’t burn.

Remove from oven and let rest for 5 minutes. Sprinkle with additional chopped parsley if desired, then serve.