Mac’n’cheese Recipe

Cook the pasta

Bring 2.5 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt, then add 3 cups elbow macaroni. Cook until just shy of al dente (about 1 minute less than package directions), usually 7–8 minutes. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

Make the roux

In the same large pot over medium heat, melt 3 tablespoons unsalted butter. Once foaming subsides, sprinkle in 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell cooks out and the mixture turns pale golden.

Build the sauce

Gradually whisk in 2 cups whole milk, ensuring the roux is smooth. Add 1/2 teaspoon dry mustard powder, 1/2 teaspoon Worcestershire sauce, and 1 whole bay leaf. Continue to cook, stirring frequently, until the sauce thickens to a coat-the-back-of-a-spoon consistency (about 5–7 minutes).

Season and finish

Remove and discard the bay leaf. Stir in 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Reduce heat to low. Add 1.5 cups shredded sharp cheddar and 1.5 cups shredded mild white cheddar in batches, stirring each addition until fully melted and smooth. If the sauce is too thick, loosen with up to 1/2 cup reserved pasta water a tablespoon at a time until silky. Taste and adjust seasoning (add hot sauce if using).

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until evenly coated. Remove from heat and let cool 2–3 minutes so it thickens slightly before transferring to a baking dish (use an 8x8-inch or similar shallow ovenproof dish). Preheat oven to 400°F (200°C) while assembling topping.

Prepare puff pastry

On a lightly floured surface, roll the thawed puff pastry sheet to a roughly 10x12 inch rectangle. Trim edges for evenness if needed. Using a sharp knife or pizza cutter, cut the sheet lengthwise into 6 long strips (about 1.5–2 inches wide).

Assemble the twisty crust

Brush the top surface of the assembled mac’n’cheese lightly with a little olive oil to help the pastry adhere. Sprinkle the 1/2 cup extra sharp cheddar evenly over the mac’n’cheese. Working with one pastry strip at a time, lay the strip over the surface and gently press so it contacts the cheese. Twist each strip several times into a spiral and press the ends down at the dish edges to secure. Continue until the surface is covered with twists. If any pastry hangs over, trim to fit.

Egg wash and finish

Whisk 1 large egg yolk with 1 teaspoon cold water to make an egg wash. Lightly brush the pastry twists with the egg wash and sprinkle the coarse sea salt evenly over the pastry. Chill the assembled dish in the refrigerator for 10 minutes to let the pastry firm up (this reduces sliding).

Bake

Place the chilled dish on a baking sheet to catch any overflow and bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until the puff pastry is golden brown and crisp and the cheese beneath is bubbling. If the pastry browns too quickly, loosely tent with foil for the last few minutes.

Remove the mac’n’cheese from the oven and let rest 5 minutes. Garnish with 1 tablespoon finely chopped fresh parsley. Optionally drizzle or serve with 1 teaspoon hot sauce per serving at the table. Cut into 4 equal portions and serve warm as a side.