Mac N' Cheese Recipe
Make Mac N' Cheese Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Mac n' Cheese
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese Sauce
Cheeses
Topping (optional)
Method
Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.
Add 12 oz elbow macaroni and cook until 1 minute shy of package directions (usually 7–8 minutes for al dente). Stir occasionally to prevent sticking.
Reserve 1 cup of pasta cooking water, then drain pasta in a colander and set aside.
Cheese Sauce
Preheat oven to 375°F (190°C) if you plan to bake with topping; otherwise keep at medium heat on the stove for stovetop mac and cheese.
Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, whisking constantly until the mixture thickens and coats the back of a spoon (about 4–6 minutes).
Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and a pinch of cayenne (if using). Taste and adjust seasoning.
Reduce heat to low. Gradually add the shredded cheeses: first 2 cups sharp cheddar, stirring constantly until melted and smooth, then 1 cup Gruyère, and finally 1/4 cup finely grated Parmesan. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Fold the drained pasta into the cheese sauce until evenly coated. If making stovetop mac and cheese, serve immediately.
Topping and Bake (optional)
If baking: transfer the sauced pasta to a 2‑quart (or similar) baking dish, smoothing the top.
In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1 teaspoon paprika and 1 tablespoon chopped parsley. Toss to coat.
Sprinkle the breadcrumb mixture evenly over the pasta. Bake in preheated 375°F (190°C) oven for 18–22 minutes until bubbling and topping is golden brown. For extra browning, broil 1–2 minutes while watching closely.
Remove from oven and let rest 5 minutes before serving.