Elbows Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 1.5 cups elbow macaroni to the boiling water and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until al dente, about 7–8 minutes (check package for exact time).

Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

While the pasta cooks, heat a medium saucepan over medium heat. Add 2 tablespoons unsalted butter and melt until foaming but not browned, about 1 minute.

Sprinkle 2 tablespoons all-purpose flour into the melted butter and whisk continuously to form a smooth roux. Cook the roux for 1 to 1.5 minutes to remove the raw flour taste, whisking constantly but not letting it brown.

Slowly pour in 1.75 cups whole milk in a steady stream while whisking to avoid lumps. Increase heat to medium-high and bring mixture to a gentle simmer, whisking; it will begin to thicken in 2–4 minutes.

Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon ground black pepper, and 1/4 teaspoon smoked paprika. Taste and add 1/4 teaspoon salt, or more if desired.

Reduce heat to low. Remove the saucepan from direct heat for 30 seconds, then add 1.25 cups grated sharp cheddar a handful at a time, whisking to melt and form a smooth sauce. Stir in 1/4 cup finely grated Parmesan until fully incorporated.

If the sauce seems too thick, whisk in up to 2 tablespoons of the reserved pasta cooking water to loosen to desired consistency.

Fold the drained elbow macaroni into the cheese sauce until evenly coated.

If using a crunchy topping, preheat the broiler. In a small bowl combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, and 1 teaspoon chopped fresh parsley; toss to coat.

Spoon the mac and cheese into an ovenproof baking dish or keep it in the saucepan. Evenly sprinkle the panko mixture over the top.

Place under the broiler 3–4 inches from the heat for 1–2 minutes, watching closely, until the breadcrumbs are golden brown. Alternatively, bake at 375°F (190°C) for 10–12 minutes until bubbly and golden.

Remove from oven, let rest 2–3 minutes to set, sprinkle with a little extra black pepper or parsley if desired, and serve hot.