Poor Man's Macaroni Recipe

Boil pasta

Bring 4 cups water and 1 tsp salt to a rolling boil in a medium saucepan. Add 2 cups elbow macaroni and cook, stirring occasionally, until pasta is tender but still slightly firm (about 7–9 minutes). Drain pasta in a colander and set aside. Reserve about 1/4 cup of the pasta cooking water if desired.

Make roux

In the same pan (wipe and return to medium heat) melt 2 tbsp butter over medium heat. Sprinkle in 1 tbsp flour and whisk constantly for about 1 minute until lightly bubbly and raw-flour smell disappears (do not let it brown).

Add milk

Gradually whisk in 1 cup evaporated milk (or whole milk) until smooth. Continue to cook, stirring, until the mixture thickens slightly and coats the back of a spoon, about 2–3 minutes.

Season sauce

Stir in 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp mustard powder (or 1 tsp Dijon) and 1 tsp hot sauce or a pinch of cayenne if using. Taste and adjust salt if needed.

Add cheese

Reduce heat to low. Add 1.5 cups shredded cheddar cheese a handful at a time, stirring until each portion melts and the sauce is smooth. If sauce becomes too thick, loosen with up to 2 tbsp reserved pasta water or milk.

Add drained pasta back into the saucepan with the cheese sauce and stir until pasta is evenly coated. Cook together over low heat for 1–2 minutes so flavors meld. If the sauce is too thin, let it sit off heat to thicken; if too thick, add a splash of milk or reserved pasta water.

If using optional topping: preheat broiler. Transfer mac and cheese to a small ovenproof dish, sprinkle with 1/4 cup breadcrumbs mixed with 1/4 cup extra shredded cheese and a little butter, and broil 1–2 minutes until golden. Watch carefully to avoid burning.

Garnish with chopped parsley if desired and serve hot.