Mac & Cheese Recipe

Name: Willie's Grill & Icehouses Mac & Cheese Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.5 cups elbow macaroni (or small pasta); 6 cups water; 1 tbs kosher salt (for pasta water); 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 1 tsp dry mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp salt (for sauce); 0.25 tsp freshly ground black pepper; 1.5 cups sharp cheddar, shredded; 0.5 cups Gruyère (or mozzarella), shredded; 0.5 cups additional shredded cheddar (extra cheesy topping); 0.5 cups panko breadcrumbs; 1 tbs unsalted butter, melted; 0.25 tsp paprika (optional)

Inspired by Willie's Grill & Icehouse

Time35m

Serves3

Extra cheesy when additional shredded cheese is added.

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Ingredients

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Pasta & Cooking

1 1/2 cups elbow macaroni (or small pasta)

6 cups water

1 tbs kosher salt (for pasta water)

Cheese Sauce

3 tbs Unsalted butter

3 tbs 00 bread flour

2 cups whole milk

1 tsp dry mustard

1/2 tsp Original Worcestershire Sauce

1/2 tsp salt (for sauce)

1/4 tsp freshly ground black pepper

Cheeses

1 1/2 cups sharp cheddar, shredded

1/2 cups Gruyère (or mozzarella), shredded

1/2 cups additional shredded cheddar (extra cheesy topping)

Optional Topping (optional)

1/2 cups Panko breadcrumbs

1 tbs unsalted butter, melted

1/4 tsp paprika (optional)

Method

Pasta & Cooking

Boil pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1.5 cups elbow macaroni and cook uncovered, stirring occasionally, 1 minute less than package instructions so pasta is slightly undercooked (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.

Cheese Sauce

Make roux

Meanwhile, in a medium saucepan over medium heat melt 3 tablespoons unsalted butter. Once foamy, add 3 tablespoons all-purpose flour and whisk continuously for 1 to 1.5 minutes until the mixture smells slightly nutty and the raw flour taste cooks out but does not brown.

Add milk

Gradually pour in 2 cups whole milk while whisking to avoid lumps. Continue to cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Season sauce

Reduce heat to low. Whisk in 1 teaspoon dry mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Add cheeses

Remove the sauce from heat. Add 1.5 cups shredded sharp cheddar and 1/2 cup shredded Gruyère (or mozzarella) in small handfuls, stirring until each addition is melted and smooth. If sauce becomes too thick, whisk in up to 1/4 cup reserved pasta water (or more, tablespoon by tablespoon) to reach a creamy consistency.

Combine & Finish

Combine pasta and sauce

Return drained pasta to the pot or a large mixing bowl. Pour the cheese sauce over the pasta and stir gently until all pasta is coated. Stir in additional shredded cheddar (0.5 cup) for extra cheesiness, folding until evenly distributed.

Optional bake for topping

If using the optional topping, preheat oven to 375°F (190°C). Mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon paprika. Transfer the mac & cheese to a shallow baking dish, sprinkle breadcrumb mixture evenly over the top, and bake 12–15 minutes until golden and bubbling. For a more browned top, broil 1–2 minutes, watching closely.

Serve

If not baking, taste and adjust salt and pepper, then serve hot immediately. If baked, let rest 5 minutes before serving so sauce settles.