Macaroni Recipe

Bring 4 cups of water and 1 tsp kosher salt to a rolling boil in a medium saucepan. Add 1.5 cups elbow macaroni and cook uncovered, stirring occasionally, until tender but still slightly firm, about 7–9 minutes. Reserve 1/4 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make the roux

In the same (or a clean) medium saucepan over medium heat, melt 2 tbs unsalted butter. When butter is foamy, add 2 tbs all-purpose flour and whisk constantly for 1 to 1 1/2 minutes until the mixture is bubbling and smells lightly toasty (don’t let it brown).

Add milk and seasonings

Gradually pour in 1.5 cups whole milk while whisking to prevent lumps. Continue whisking until the mixture is smooth. Add 1 tsp Dijon mustard, 1 tsp ground black pepper, and 1/2 tsp smoked paprika. Cook, whisking, until the sauce thickens and coats the back of a spoon, about 3–5 minutes.

Finish the cheese sauce

Reduce heat to low. Remove pan from direct heat for 30 seconds, then stir in 1.5 cups grated sharp cheddar and 1/4 cup grated Parmesan a handful at a time until fully melted and smooth. If the sauce seems too thick, whisk in up to 2 tbs of the reserved pasta cooking water (or additional milk) until desired consistency is reached. Taste and add 1/2 tsp salt if needed.

Combine with pasta

Add the drained macaroni to the cheese sauce and stir gently to coat evenly. Warm together over low heat for 1–2 minutes so the pasta absorbs some sauce; if the mixture is dry, add additional reserved pasta water 1 tbs at a time until creamy.

If you want a crispy top, preheat the broiler. In a small bowl combine 1/2 cup panko breadcrumbs, 1 tbs melted butter, and 1 tbs chopped fresh parsley. Transfer macaroni and cheese to an oven-safe baking dish, sprinkle the breadcrumb mixture evenly over the top, and broil 2–3 inches from the heat for 1–3 minutes until golden and crisp. Watch carefully to prevent burning.

Serve immediately, garnished with an extra pinch of smoked paprika or chopped parsley if desired.