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Ingredients
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Pasta
Cheese sauce (roux + milk)
Cheeses
Topping (optional)
Method
Pasta
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt and the 12 oz cavatappi. Cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.
Reserve 1/2 cup of the hot pasta cooking water, then drain the pasta and set aside in the colander. Keep warm.
Cheese sauce (roux + milk)
Make the roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and bubbling gently, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture smells nutty and the raw flour taste is gone, but do not let it brown.
Add milk
Slowly pour in 2 cups whole milk while whisking constantly to avoid lumps. Increase heat slightly and bring the mixture to a gentle simmer, whisking, until it thickens enough to coat the back of a spoon (about 3–5 minutes).
Season the béchamel with 1 teaspoon dry mustard powder, 1 teaspoon paprika, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk to combine and taste; adjust salt and pepper as needed.
Cheeses
Lower heat to low. Remove the saucepan from direct heat for 30 seconds to cool slightly (this helps prevent the cheese from seizing). Gradually add 2 cups shredded sharp cheddar, 1 cup shredded white cheddar or Monterey Jack, and 1/2 cup grated Parmesan to the hot béchamel, stirring constantly until fully melted and the sauce is smooth and glossy. If the sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water a tablespoon at a time to reach desired consistency.
Taste the cheese sauce and adjust seasoning if necessary (a pinch more salt, pepper, or a dash of Worcestershire).
Add the drained cavatappi to the cheese sauce and gently fold until the pasta is evenly coated. If serving immediately, transfer to serving dish and proceed to garnish.
Topping (optional) and Finish
If you want a baked, crispy top: Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or similar-sized casserole. Transfer the macaroni and cheese to the dish.
In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 1 tablespoon chopped fresh parsley, and 1/2 cup extra shredded cheddar. Stir until crumbs are evenly coated with butter. Sprinkle the breadcrumb-cheese mixture evenly over the mac and cheese.
Bake uncovered for 15–20 minutes until the topping is golden brown and the sauce is bubbling at the edges. For extra browning, broil on high for 1–2 minutes while watching closely.
If not baking, sprinkle a little extra cheddar and parsley on top of the sauced pasta and serve immediately.
Let rest 5 minutes before serving to allow the sauce to set slightly. Serve hot.