
This ultra-creamy stovetop mac and cheese features a rich, velvety sauce infused with fresh rosemary and nutmeg. Finished with a smoky, toasted panko crunch, it's the ultimate comfort food for any night of the week.
Bring a large pot of water to a rolling boil. Season generously with salt. While the water heats, grate your cheese and prepare the remaining ingredients.
Add the pasta to the boiling water and cook until al dente according to package instructions. If you prefer a firmer bite, cook for one minute less than the recommended time. Drain and set aside.
In a Dutch oven or heavy-bottomed skillet over medium heat, melt the butter. Whisk in the flour and cook for 3-4 minutes, stirring constantly, to toast the roux and remove the raw flour taste. Stir in the minced garlic, rosemary sprig, nutmeg, and bay leaves.
If using the panko topping, combine the breadcrumbs, olive oil, and smoked paprika in a small pan. Toast over medium heat, stirring frequently, until golden brown. Remove from heat and set aside.
Slowly whisk the milk into the roux, ensuring no lumps remain. Let the mixture simmer gently over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon (about 10-15 minutes). Reduce heat if the edges begin to brown.
Remove the rosemary sprig and bay leaves. Whisk in the grated cheese until completely melted and smooth. Immediately fold in the cooked pasta and heavy cream. Season with salt and black pepper to taste.
Reduce the heat to low. Let the macaroni and cheese sit uncovered for 5-10 minutes. The sauce may look thin initially, but it will thicken into a silky, perfect consistency as it rests.
Garnish with the toasted panko topping and serve immediately. Remind guests to look out for any remaining aromatics.
For the best results, grate your cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. If the sauce becomes too thick while resting, stir in a small splash of warm milk to loosen it up.




