The Best Mac and Cheese You'll Ever Make (Restaurant-Quality)

Ingredients

• 12 oz Elbow Macaroni (dry)
• 8 oz Sharp Cheddar Cheese (block, grated)
• 8 oz Smoked Gouda Cheese (remove rind, block, grated)
• 2 oz Parmesan Cheese (freshly grated)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 2 cup Whole Milk (preferably 2% or whole)
• 1 cup Heavy Cream (cold)
• 2 tsp Sodium Citrate (food‑grade, emulsifier)
• 1 medium Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 cup Panko Breadcrumbs (Japanese style, coarsely ground)
• 1/2 tsp Paprika
• 1/4 tsp Cayenne Pepper
• 1 tsp Salt (plus extra for pasta water)
• 1/2 tsp Black Pepper (freshly ground)

Instructions

1. Grate the Cheeses

   Remove the rind from the Gouda, cut both Gouda and Cheddar into manageable pieces and grate them using the flat side of a box grater. Grate the Parmesan directly onto a small plate.

   Time: PT5M

2. Cook the Pasta

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add the elbow macaroni. Cook al dente according to package directions, about 8‑9 minutes. Reserve 1 cup of pasta water, then drain using a spider without rinsing.

   Time: PT10M

   Temperature: boiling

3. Prepare the Crispy Panko Topping

   In a skillet over medium heat melt 2 Tbsp butter, add minced garlic and sauté until fragrant (about 30 seconds). Add the panko, a pinch of salt, black pepper, paprika, and cayenne. Stir constantly for 3‑4 minutes until golden and crisp. Transfer to a baking tray to cool.

   Time: PT5M

   Temperature: medium heat

4. Sauté Onion and Garlic for the Sauce

   In the same skillet melt the remaining 2 Tbsp butter over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, until translucent (about 3‑4 minutes). Add the remaining minced garlic and cook another 30 seconds.

   Time: PT5M

   Temperature: medium heat

5. Create the Cheese Sauce Base

   Pour the whole milk into the skillet with the onions, add the sodium citrate, and whisk until fully dissolved. Bring the mixture to a gentle simmer (do not boil). Gradually whisk in the grated cheddar and Gouda, a handful at a time, allowing each addition to melt before adding more.

   Time: PT10M

   Temperature: medium heat

6. Finish the Sauce with Cream and Butter

   Turn off the heat, then using an immersion blender, blend the sauce until ultra‑smooth. Stir in the heavy cream and the remaining 2 Tbsp butter. If the sauce is too thick, thin with a splash of reserved pasta water.

   Time: PT2M

7. Combine Pasta and Sauce

   Return the drained pasta to the pot or a large serving bowl. Pour the cheese sauce over the pasta, tossing gently over low heat just until the pasta is fully coated and heated through (about 2 minutes).

   Time: PT3M

   Temperature: low heat

8. Plate and Add Crunchy Topping

   Spoon the mac and cheese into serving bowls or a shallow dish. Generously sprinkle the cooled garlic‑panko mixture over the top. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

25g

Carbohydrates

55g

Fat

35g

Fiber

2g