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Ingredients
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Per person (single serving)
Method
Per person (single serving)
- 1
Cook the pasta
Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 teaspoon salt, then add 1 cup dry elbow macaroni. Cook according to package directions (usually 7–9 minutes) until just al dente. Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set aside.
- 2
Make the roux
In the same saucepan over medium heat, melt 1 tablespoon unsalted butter. Once melted and foamy, add 1 tablespoon all-purpose flour and whisk continuously for 1 minute to cook the raw flour taste and form a light roux.
- 3
Make the cheese sauce
Gradually whisk in 3/4 cup milk to the roux, stirring continuously until smooth. Bring to a gentle simmer and cook 1–2 minutes until the sauce thickens slightly. Remove the pan from heat and whisk in 3/4 cup grated sharp cheddar and 1/4 cup grated gruyere (if using) until melted and smooth. Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon ground black pepper and about 1/4 teaspoon salt (adjust to taste). If the sauce is too thick, whisk in up to 2 tablespoons reserved pasta water to reach your desired consistency.
- 4
Combine pasta and sauce
Return the drained pasta to the saucepan with the cheese sauce and stir gently to coat all the noodles evenly. Warm together over low heat for 30–60 seconds, stirring, so the pasta and sauce marry. Taste and adjust seasoning with additional salt or pepper if needed.
- 5
Finish and serve
Transfer the mac and cheese to a bowl or plate. Sprinkle with a pinch (about 1/8 teaspoon) smoked paprika and 1 teaspoon chopped fresh parsley if desired. Serve immediately.