House Made Mac & Cheese Recipe

Cook pasta

Bring a medium pot of water to a rolling boil. Add 1 tablespoon salt. Add 1 cup elbow macaroni and cook until very al dente (about 7-8 minutes for most brands). Reserve 1/4 cup pasta cooking water, then drain pasta and set aside.

Make roux

In the same pot or a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Sprinkle in 2 tablespoons flour and whisk continuously for 1 to 1½ minutes until the raw flour taste cooks out and the mixture is bubbly but not browned.

Add milk and cream

Slowly whisk in 1.5 cups whole milk and 1/4 cup heavy cream, whisking to eliminate lumps. Bring to a gentle simmer over medium-low heat, whisking regularly, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes). If sauce becomes too thick, whisk in up to the reserved 1/4 cup pasta water a tablespoon at a time.

Finish cheese sauce

Lower heat to low. Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, and 1/4 teaspoon freshly ground black pepper. Add the grated cheeses in batches: 1 cup sharp cheddar, 1/2 cup medium cheddar, and 1/2 cup gruyère or mozzarella. Stir after each addition until melted and smooth. Taste and season with salt as needed (start with 1/4 teaspoon and adjust).

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until fully coated. If sauce is overly thick, add up to the reserved pasta water to reach a creamy consistency. Keep over very low heat while preparing the topping.

Toast breadcrumbs & cook garlic

In a small skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add 2 cloves finely minced garlic and sauté briefly (20–30 seconds) until fragrant but not browned. Add 1/2 cup panko breadcrumbs and 2 tablespoons grated Parmesan. Toast, stirring frequently, until crumbs are golden and crisp (about 3–4 minutes).

Season crumb mix

Remove skillet from heat. Stir in 1 teaspoon chopped fresh parsley (if using), 1/4 teaspoon fine sea salt, and 1/8 teaspoon red pepper flakes (if using). Taste and adjust salt as needed. Let the crumbs cool slightly; they will crisp further as they cool.

Spoon the mac & cheese into a serving dish or individual bowls. Sprinkle the garlic crumble evenly over the top. For a warm, toasted finish, place the assembled dish under a broiler for 1–2 minutes until topping is lightly browned (watch closely to avoid burning).

Let rest 2 minutes, then serve immediately. Optionally garnish with extra grated Parmesan or chopped parsley.