Mac Cheese Recipe

Preheat the oven to 375°F (190°C). Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the elbow macaroni. Cook until the pasta is just under al dente (about 1 minute less than package instructions). Reserve 1/2 cup pasta cooking water, then drain the pasta and toss with 1 tablespoon butter to prevent sticking. Set aside.

While the pasta cooks, heat 1 teaspoon olive oil in a small skillet over medium heat. Add the chopped smoked green chiles and 1/4 teaspoon salt. Sauté for 2–3 minutes until heated through and slightly caramelized. Remove from heat and set aside.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming, add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture smells slightly toasty but not brown.

Add milk

Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream, adding a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking; cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Season the sauce

Lower the heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper and 1/8 teaspoon freshly grated nutmeg. Taste and adjust seasoning with kosher salt as needed.

Add cheeses

Remove the sauce from heat. Gradually add the grated aged cheddar (3 cups) and white cheddar (1 cup) in small handfuls, stirring constantly until melted and smooth. If the sauce seems too thick, whisk in up to 1/4 cup reserved pasta water to reach a velvety consistency.

Stir in the prepared smoked green chiles into the cheese sauce until evenly distributed.

Combine the drained pasta with the cheese and chile sauce in a large bowl or return to the empty pasta pot. Toss gently to coat evenly. Taste and adjust salt and pepper.

Transfer the mac and cheese to a lightly buttered 9x13-inch baking dish (or equivalent). Smooth the top with a spatula.

In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, and 1 tablespoon chopped parsley (if using). Pour in 2 tablespoons melted butter and toss until crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the mac and cheese. For a deeper golden top, you can dot an additional 1 tablespoon butter over the breadcrumbs.

Place the baking dish on a sheet pan and bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the topping is golden and the sauce is bubbling at the edges. If you want a crispier, darker top, place under the broiler for 1–2 minutes—watch carefully to prevent burning.

Remove from oven and let rest 5–10 minutes to set. Garnish with an extra sprinkle of chopped parsley and a crack of fresh black pepper. Serve hot.