Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon kosher salt. Add 2 cups elbow macaroni and cook until just al dente according to package directions (about 7–8 minutes). Reserve 0.25 cup of pasta cooking water, then drain pasta and set aside.

Make a roux

In the same pot (or a clean medium saucepan) melt 2 tablespoons unsalted butter over medium heat. When butter is foaming, add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbling and turns a light golden color (this cooks out raw flour taste).

Add milk and seasonings

Slowly pour in 1.75 cups whole milk while whisking to avoid lumps. Add 1 teaspoon dry mustard, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Continue whisking and bring the mixture to a gentle simmer. Cook, stirring frequently, for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Finish the sauce with cheeses

Reduce heat to low. Add 2 tablespoons softened cream cheese and whisk until melted and incorporated. Remove the pot from heat and gradually stir in 2 cups grated sharp cheddar cheese, about 1/2 cup at a time, stirring until smooth before adding more. If the sauce is too thick, add up to 1/4 cup reserved pasta water (or additional milk) a tablespoon at a time to reach desired creaminess.

Combine with pasta

Return drained pasta to the pot with the cheese sauce. Stir gently but thoroughly to coat all pasta. Taste and adjust seasoning with a pinch more salt or pepper if needed.

If you want a baked, crunchy top: preheat oven to 350°F (175°C). In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon paprika. Transfer sauced pasta into a lightly buttered 8-inch baking dish, sprinkle the breadcrumb mixture evenly over the top, and bake for 12–15 minutes until golden and bubbling. For a quicker finish, broil 2–3 minutes—watch closely to avoid burning.