Mac & Cheese Recipe

Boil pasta

Bring 8 cups of water to a rolling boil in a medium pot. Add 1 tsp salt and the 2 cups elbow macaroni. Stir occasionally to prevent sticking. Cook uncovered according to package time (about 7-9 minutes) until pasta is tender but still slightly firm (al dente).

Reserve pasta water and drain

Before draining, scoop out and reserve 1/4 cup of the hot pasta water if you need to thin the sauce later. Drain the macaroni in a colander and return it to the pot (off heat).

While pasta drains and returns to the pot, open the powdered cheese packet and have it ready.

Add butter and milk

With the pot off the heat but still warm, add 2 tablespoons unsalted butter and 1 cup whole milk to the drained macaroni. Stir to melt the butter.

Incorporate cheese mix

Sprinkle the powdered cheese packet evenly over the pasta and stir vigorously until the powder dissolves and creates a smooth, creamy sauce. If the sauce is too thick, add up to the reserved 1/4 cup hot pasta water, 1 tablespoon at a time, until you reach desired consistency.

Season and enrich

Taste the mac & cheese and add 1/4 tsp black pepper and 1/4 tsp paprika, stirring to combine. If using extra grated cheddar, fold in 1/2 cup grated cheddar while the pasta is still warm until melted and incorporated.

Prepare crunchy topping (optional)

If you want a crunchy topping, heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/4 cup panko breadcrumbs and toast, stirring frequently, until golden brown, about 2-3 minutes. Remove from heat and sprinkle breadcrumbs over each serving.

Serve

Serve the macaroni & cheese hot. Garnish with additional black pepper or a light dusting of paprika if desired.