Name: Mac and Cheese Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 lb elbow macaroni; 1 tbsp kosher salt (for the pasta water); 4 tbsp unsalted butter; ¼ cup all-purpose flour; 3 cup whole milk (warmed); 1 cup heavy cream; 1 tsp kosher salt; ½ tsp black pepper; 1 tsp dry mustard powder; ½ tsp garlic powder; ½ tsp smoked paprika; 3 cup shredded sharp cheddar cheese (shredded from a block); 1 cup shredded Monterey Jack cheese (shredded from a block); 1 tbsp unsalted butter (softened, for greasing the dish); 1 cup shredded sharp cheddar cheese; ¾ cup panko breadcrumbs; 2 tbsp unsalted butter (melted)

Instructions

Prep
Prep:
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with 1 tablespoon softened unsalted butter and set it aside. Warm 3 cups whole milk in the microwave or a small saucepan until it's warm but not boiling; warm milk helps your mac and cheese sauce stay smooth.
Pasta
Pasta:
Bring 4 quarts of water and 1 tablespoon kosher salt to a boil in a large pot. Add 1 pound elbow macaroni and cook for 2 minutes less than the package directions, since the pasta will finish cooking in the oven. Drain well without rinsing and set aside.
Roux
Roux:
In the same pot, melt 4 tablespoons unsalted butter over medium heat. Sprinkle in ¼ cup all-purpose flour and whisk constantly for 1 to 2 minutes, until the mixture is bubbly and smells lightly toasted but hasn't browned.
Cheese sauce
Cheese sauce:
Slowly pour in the 3 cups warm milk, about ½ cup at a time, whisking constantly to prevent lumps, then whisk in 1 cup heavy cream. Cook, whisking often, for 5 to 7 minutes, until the sauce is thick enough to coat the back of a spoon. Whisk in 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dry mustard powder, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika. Remove the pot from the heat and stir in 3 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese, one handful at a time, until the cheese sauce is completely smooth.
Combine
Combine:
Add the drained macaroni to the cheese sauce and stir until every piece is coated. Pour the mac and cheese into the greased baking dish and spread it into an even layer.
Topping
Topping:
In a small bowl, stir together ¾ cup panko breadcrumbs and 2 tablespoons melted unsalted butter until the crumbs are evenly moistened. Sprinkle 1 cup shredded sharp cheddar cheese over the macaroni, then scatter the buttered panko evenly on top.
Bake and rest
Bake and rest:
Bake the mac and cheese uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is golden brown. Let it rest for 10 minutes before serving so the cheese sauce thickens slightly and clings to the pasta.

Tips

Shred your cheese from a block for the creamiest mac and cheese; pre-shredded cheese is coated in starch that can make the sauce grainy. Always take the pot off the heat before adding the cheese, because too much heat makes the sauce oily and stringy. Undercooking the pasta by 2 minutes keeps it from turning mushy in the oven. For a stovetop mac and cheese, skip the topping and baking and serve right after step 5.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. To reheat, stir in 1 to 2 tablespoons milk per cup of mac and cheese and microwave in 30-second bursts, stirring between each, or bake covered with foil at 350°F for 15 to 20 minutes. To make ahead, assemble the mac and cheese through step 5, cover, and refrigerate for up to 24 hours; add the topping just before baking and bake for 30 to 35 minutes. You can also freeze the unbaked mac and cheese without the topping for up to 3 months; thaw overnight in the refrigerator before baking.

Serving suggestions

Serve baked mac and cheese as a main dish with a green salad or roasted broccoli, or as a classic side with BBQ ribs, fried chicken, pulled pork, or holiday ham and turkey. For a heartier version, stir 8 slices of cooked, crumbled bacon into the macaroni before baking.