Killer Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (use about 1 tbsp salt per 4 liters/quarts). Add the elbow macaroni and cook 1 minute less than package instructions so it remains slightly firm (al dente). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In a heavy-bottomed saucepan or Dutch oven over medium heat, melt 6 tablespoons unsalted butter. Once melted and bubbling but not browned, sprinkle in the 1 cup all-purpose flour and whisk constantly for 1.5–2 minutes to cook out the raw flour taste; the mixture should form a smooth paste and begin to smell nutty.

Add milk and cream

Gradually whisk in 4 cups whole milk and 1 cup heavy cream in two or three additions, whisking between additions to avoid lumps. Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it slightly thickens (about 5–7 minutes).

Season the béchamel

Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon ground nutmeg. Taste and adjust seasoning — sauce should be well seasoned because pasta will dilute it.

Incorporate cheeses

Lower heat to low. Add 4 ounces softened cream cheese and whisk until fully melted and smooth. Remove the pot from heat and add the 3 cups grated sharp cheddar and 1 cup grated Gruyère in batches, stirring between additions until melted and smooth. If sauce feels too thick, stir in up to 1/2 cup of reserved pasta water a little at a time until desired consistency is reached.

Combine pasta and sauce

Return drained pasta to the large pot or keep in the Dutch oven. Pour the cheese sauce over the pasta and fold gently until all pasta is evenly coated. At this point stir in optional crumbled bacon if using. Taste and adjust salt/pepper/hot sauce to preference.

Preheat oven and prepare topping

Preheat oven to 375°F (190°C). In a small bowl combine 1 cup panko breadcrumbs, 1 cup grated Parmesan, 2 tablespoons melted butter, and 1 teaspoon smoked paprika; mix until crumbs are evenly moistened. If using chopped chives reserve them for garnish.

Assemble casserole

Transfer the mac and cheese into a 9x13-inch baking dish (or two smaller dishes). Smooth the top with a spatula and evenly sprinkle the breadcrumb mixture over the surface.

Bake

Bake in the preheated oven for 20–25 minutes, until the top is golden brown and the cheese is bubbling around the edges. If you prefer a darker crust, switch the oven to broil for 1–2 minutes, watching closely to prevent burning.

Rest and finish

Remove from oven and let rest 5–10 minutes so the sauce thickens slightly. Garnish with chopped chives and additional crumbled bacon if desired. Serve warm.