Macaroni And Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tsp salt to the water.

Add 1½ cups elbow macaroni to the boiling water. Stir to prevent sticking and cook uncovered until al dente (about 7–8 minutes, or according to package directions). Reserve ¼ cup of the pasta cooking water, then drain the pasta in a colander and set aside.

In the same pot (or a clean medium saucepan) melt 3 tbsp unsalted butter over medium heat.

Once butter is fully melted and slightly foamy, add 3 tbsp all-purpose flour and whisk continuously to form a smooth roux. Cook the roux for 1 to 1½ minutes — do not let it brown — to cook out the raw flour taste.

Slowly pour in 2 cups whole milk while whisking constantly to avoid lumps. Continue to whisk until the sauce begins to thicken and just starts to bubble, about 3–5 minutes.

Whisk in 1 tsp dry mustard powder, ½ tsp paprika, ¾ tsp salt, and ¼ tsp black pepper. Taste and adjust seasoning as needed.

Lower heat to low. Add 2 cups shredded sharp cheddar and ½ cup shredded Gruyère or Monterey Jack a handful at a time, stirring after each addition until smooth and fully melted. If the sauce is too thick, whisk in up to 2 tbsp of the reserved pasta water (or regular milk) until you reach a creamy consistency.

Fold the drained macaroni into the cheese sauce, stirring until evenly coated. Warm together for 1–2 minutes so flavors meld. Remove from heat.

Prepare topping

Combine ½ cup bread crumbs with 1 tbsp melted butter, 2 tbsp grated Parmesan, and 1 tbsp chopped parsley in a small bowl until evenly coated.

If you like a baked, crisp top: preheat your oven to 375°F (190°C). Transfer the sauced macaroni to a 1.5–2 quart baking dish, smooth the top, sprinkle the breadcrumb mixture evenly over the macaroni, and bake for 12–15 minutes until topping is golden and sauce is bubbly. For extra browning, broil 1–2 minutes—watch closely to avoid burning.

If you prefer stovetop mac and cheese: sprinkle the breadcrumb mixture on top and serve immediately without baking.

Let the macaroni and cheese rest for 3–5 minutes before serving to thicken slightly. Garnish with additional chopped parsley if desired.