Jr. Macaroni & Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 tsp salt.

Add 1 cup elbow macaroni and stir to prevent sticking. Cook uncovered according to package directions for al dente (usually 7–8 minutes for junior portions). Stir occasionally.

Reserve 2 tablespoons of the pasta cooking water, then drain the macaroni in a colander and set aside.

In the same medium saucepan over medium heat, melt 1 tablespoon unsalted butter until foaming but not browned (about 30–45 seconds).

Whisk in 1 tablespoon all-purpose flour and cook for 30–45 seconds, whisking constantly, to form a light roux (this removes raw flour taste).

Gradually whisk in 1 cup milk, a little at a time, until smooth. Continue to cook and whisk for 2–3 minutes until the mixture thickens and coats the back of a spoon.

Reduce heat to low. Stir in 2 tablespoons softened cream cheese until smooth.

Add 1 cup grated sharp cheddar cheese a handful at a time, stirring between additions until fully melted and smooth.

Season the sauce with 1/4 tsp Dijon mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp paprika (optional). Taste and adjust seasoning if needed. If sauce is too thick, whisk in up to 1–2 tbsp reserved pasta water to reach desired creaminess.

Add the drained macaroni to the cheese sauce and gently fold to coat all the pasta evenly. Warm together for 1 minute so flavors meld.

If using a topping, preheat the broiler (or oven to 425°F / 220°C). Mix 2 tbsp panko breadcrumbs with 1 tsp melted butter and 1 tsp grated Parmesan (if using).

Transfer macaroni and cheese to a small ovenproof dish or keep in the saucepan. Sprinkle the breadcrumb mixture evenly over the top.

Place under the broiler for 1–2 minutes, watching closely, until breadcrumbs are golden. Remove and let cool slightly.

If not using the broiler topping, simply serve immediately.