This baked mac and cheese recipe is our Platonic ideal of the comfort food classic: It is creamy and deeply cheesy, has a crunchy crust, and is impressive enough to serve at a dinner party. (Yes, macaroni and cheese is appropriate dinner party fare, and yes, this recipe can be doubled if you’re inviting a crowd.)
Bechamel, a roux enriched with milk, is what keeps the sauce creamy and it shouldn’t be rushed. Allow a minute for the raw flour taste to cook off before adding the warm milk gradually. Don’t be alarmed if the sauce looks thin at first; it will continue to thicken as it bakes with the noodles. A word on those noodles: While elbow macaroni or any short pasta will work, we recommend something with ridges, such as cavatappi, which will grip nicely onto the sauce.
Deploying four different cheeses here may seem excessive, but each plays its part in the recipe: Parmesan adds a salty hit to the crispy panko topping, while Gruyère adds a nutty richness, sharp cheddar lends tang, and fontina ensures the sauce is lush and creamy. Meanwhile, a pinch of cayenne pepper and English mustard powder adds a small kick of heat to the whole affair.
