Our Favorite Mac and Cheese

Preparation

1. Topping

   Step 1

   Melt 2 Tbsp. unsalted butter In a large skillet on the stovetop over medium heat. Add 2 Tbsp. extra-virgin olive oil, stirring, until butter foam subsides. Add 2 cups panko and 2 large garlic cloves, finely chopped; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in 2 oz. finely grated Parmesan (about ½ cup) and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and set aside.

2. Macaroni and sauce

   Step 2

   Bring a large pot of salted water, covered, to a boil over high heat. Add 1 lb. dried elbow macaroni and cook, uncovered, until just al dente (avoid overcooking). Drain par-cooked macaroni and set aside (do not rinse).

   Step 3

   Place rack in middle of oven; preheat oven to 400°F. Grease a 13x9” baking dish with unsalted butter.

   Step 4

   Melt ½ cup (1 stick) unsalted butter in a large wide pot over medium-low heat. Sprinkle 6 Tbsp. all-purpose flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in 4 cups whole milk and ¾ cup heavy cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.

   Step 5

   Add 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground white pepper, and 1½ Tbsp. mustard powder. Add 16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups) and 2 oz. grated Parmesan (about ½ cup) in three batches, whisking until each addition is melted before adding more. Remove from heat.

   Step 6

   Add drained macaroni to pot with cheese sauce and stir well to coat. Transfer macaroni mixture to prepared baking dish and place on a rimmed baking sheet. Sprinkle panko topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let baked mac and cheese cool 15 minutes before serving.
   
   Editor’s note: This macaroni and cheese recipe was first printed in October 2014. Head this way for more of our best casserole recipes →