Classic Mac & Cheese Recipe

Bring a large pot with 2 liters of water to a rolling boil. Add 1 tablespoon salt. Add 1.5 cups elbow macaroni and stir to separate. Cook until al dente according to package instructions, usually 7–9 minutes; test at 6 minutes. Reserve 0.25 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When foaming subsides, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture turns a pale golden color and raw flour smell cooks off. Do not let it brown.

Add milk and seasonings

Slowly pour in 2 cups whole milk while whisking constantly to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer (small bubbles at the edge). Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes. Whisk in 0.5 teaspoon dry mustard, 0.5 teaspoon ground black pepper, and 0.5 teaspoon salt. If the sauce seems too thick, whisk in up to 2 tablespoons of the reserved pasta water to loosen slightly.

Finish with cheese

Remove the sauce from heat and add 2 cups freshly grated sharp cheddar and 0.5 cup extra-sharp cheddar (if using) a handful at a time, stirring until fully melted and smooth. If using, add 2 tablespoons cream cheese and stir until incorporated for extra creaminess. Taste and adjust seasoning with a pinch more salt or pepper. Keep the sauce warm over the lowest heat or in a warm spot; avoid boiling after cheese is added.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and gently fold until the pasta is evenly coated. If the sauce is thicker than you prefer, stir in 1–2 tablespoons of the reserved pasta cooking water until you reach desired consistency. Serve immediately for stovetop mac & cheese, or proceed to topping and baking if you want a baked version.

Preheat the oven to 200°C (400°F). In a small bowl, combine 0.5 cup panko breadcrumbs, 1 tablespoon melted butter, and 2 tablespoons grated Parmesan (if using). Transfer the sauced pasta to a lightly buttered 9-inch baking dish, sprinkle the breadcrumb mixture evenly over the top, and bake until the topping is golden and the edges are bubbling, about 12–15 minutes. For extra browning, broil 1–2 minutes while watching closely. Remove from oven and let rest 5 minutes before serving.