Og Wayward Mac Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions), approximately 7–8 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once foaming, add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture turns lightly golden and the raw flour smell is gone.

Add milk & thicken

Slowly whisk in 1 3/4 cups whole milk, a little at a time, scraping the bottom to avoid lumps. Continue whisking and bring the sauce to a gentle simmer. Cook for 3–4 minutes until slightly thickened and coats the back of a spoon.

Incorporate cream cheese and seasonings

Reduce heat to low and whisk in 2 ounces softened cream cheese until melted and smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, and 3/4 teaspoon salt. Taste and adjust seasoning as needed.

Melt in shredded cheeses

Remove the saucepan from heat. Gradually fold in 1 1/2 cups shredded sharp cheddar and 1/2 cup shredded mild cheddar, stirring until the cheeses are fully melted and the sauce is glossy. If the sauce is too thick, add up to the reserved 1/4 cup pasta water, 1 tablespoon at a time, to reach a smooth, pourable consistency.

Combine with pasta

Add the drained pasta to the cheese sauce and gently stir to coat all pieces evenly. If using optional mix-ins (bacon, broccoli, or roasted red peppers), fold them in now. Transfer mixture to an ovenproof 8x8-inch dish or keep in the saucepan if not baking.

Prepare topping

Preheat the broiler to high (or oven to 425°F/220°C if you prefer baking). In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan, 1 tablespoon melted butter, and 1 teaspoon chopped fresh parsley. Stir until evenly moistened.

Top & brown

Evenly sprinkle the breadcrumb mixture over the mac and cheese in the ovenproof dish. Place under the broiler for 1–2 minutes, watching closely, until the topping is golden brown and crisp. Alternatively, bake at 425°F (220°C) for 8–10 minutes until bubbling and golden.

Remove the mac and cheese from the oven (or heat) and let rest for 3–5 minutes to set. Garnish with an extra sprinkle of freshly ground black pepper and chopped parsley if desired. Serve hot.