Mac & Cheese Recipe
Recipe information
Make Mac & Cheese in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pasta & Salt Water
Cheese Sauce (Roux + Milk)
Cheeses
Topping (optional)
Pasta & Salt Water
1. 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 until 1 minute shy of package instructions (about 7-8 minutes) so the pasta is slightly undercooked. Stir occasionally to prevent sticking.
2. Drain and reserve
Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander. Set pasta and reserved water aside while you prepare the cheese sauce.
Cheese Sauce (Roux + Milk)
3. Make a roux
In the same large pot (or a medium heavy-bottomed saucepan) melt 4 tablespoons unsalted butter over medium heat. Once foaming, add 4 tablespoons all-purpose flour and whisk constantly for 1.5–2 minutes until the raw flour smell disappears and the roux becomes lightly golden (do not brown).
4. Add milk and cream gradually
Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking continuously to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking, until it thickens enough to coat the back of a spoon (about 4–5 minutes).
5. Season and finish sauce
Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and a pinch of nutmeg. Taste and add salt to taste (start with 1/2 teaspoon and adjust). If sauce seems too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.
Cheeses
6. Melt cheeses into sauce
Remove the sauce from heat or keep it on the lowest setting. Add 3 cups shredded sharp cheddar and 1 cup shredded white cheddar (or Gruyère) in small handfuls, stirring or folding gently after each addition until smooth. Stir in 1 tablespoon finely grated Parmesan for extra umami. Do not boil the sauce after adding the cheeses to prevent separation. If sauce is grainy or too thick, whisk in a tablespoon of reserved pasta water.
7. Combine pasta and sauce
Add the drained pasta to the cheese sauce and gently fold to coat every piece evenly. If the mixture is too thick, add up to the reserved 1/2 cup pasta water a little at a time until the mac & cheese reaches your preferred creaminess.
Topping (optional)
8. Prepare topping
Preheat the oven broiler to high if you want a crunchy top. In a small bowl, toss 1 cup panko breadcrumbs with 2 tablespoons melted butter and 1 teaspoon paprika until evenly coated.
9. Assemble and brown
Transfer the mac & cheese to a shallow 8x8 or similar baking dish if you intend to broil. Sprinkle the panko mixture evenly over the top. Place under the broiler 4–6 inches from the heat for 2–4 minutes, watching closely, until the crumbs are golden brown. Remove and let rest 2 minutes before serving.
10. Alternative stovetop finish
If you prefer not to broil, simply sprinkle the panko topping over the mac & cheese and serve immediately for a softer top.
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