Mac N Cheese Recipe

Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt.

Add elbow macaroni and cook until al dente, about 7-8 minutes, or according to package instructions.

Drain the pasta and set aside. Drizzle with a bit of oil or butter to prevent sticking if desired.

In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat.

Whisk in 4 tablespoons of flour and cook, stirring constantly, for about 1-2 minutes to form a roux. Do not let it brown.

Gradually whisk in 3 cups of milk and 1 cup of heavy cream. Continue whisking until smooth.

Bring the mixture to a simmer and cook for 5-7 minutes, stirring frequently, until it thickens and coats the back of a spoon.

Reduce heat to low and stir in 3 cups of shredded aged cheddar cheese until melted and smooth.

Season the sauce with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp ground mustard powder, and 0.25 tsp paprika if using. Adjust seasoning to taste.

Preheat your oven to 375°F (190°C).

In a large mixing bowl or pot, combine the cooked pasta and cheese sauce. Stir until all pasta is well-coated with sauce.

Transfer the macaroni and cheese mixture into a greased 9x13-inch baking dish.

In a small bowl, mix together 1 cup of panko breadcrumbs, 2 tablespoons of melted butter, 0.5 cup of shredded cheddar, and 0.25 tsp paprika (if using).

Sprinkle the topping evenly over the macaroni and cheese in the baking dish.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.

Remove from oven and let it rest for 5 minutes before serving.