Macaroni & Cheese Recipe

Boil pasta

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

Make roux

In the same pot (or a medium saucepan) melt 2 tbs unsalted butter over medium heat. Once foaming, add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and a pale blond color (this cooks the raw flour taste).

Add milk and seasonings

Slowly pour in 1.5 cups whole milk while whisking constantly to avoid lumps. Add 0.5 tsp dry mustard powder, 0.25 tsp ground black pepper, and 0.5 tsp salt. Continue to cook and whisk over medium heat until the sauce thickens and coats the back of a spoon, about 3–5 minutes. If the sauce becomes too thick, whisk in up to 2–4 tbs of the reserved pasta water to reach desired consistency.

Add cheeses

Reduce heat to low. Remove the pot from direct heat for 30 seconds to prevent the cheese from seizing, then add 1 cup shredded sharp cheddar, 0.5 cup shredded mild cheddar, and 0.25 cup grated Parmesan. Stir gently until cheeses are fully melted and the sauce is smooth. Taste and adjust seasoning with additional salt or pepper if needed.

Combine pasta and sauce

Return drained pasta to the pot with the cheese sauce. Stir gently until all pasta is evenly coated. If the mixture seems too thick, add a tablespoon or two of reserved pasta water and stir until combined.

Prepare topping

If using a crunchy topping, preheat the broiler to high (or oven to 425°F / 220°C). In a small bowl combine 0.5 cup bread crumbs with 1 tbs melted butter and 0.25 tsp paprika; mix until crumbs are moistened.

Assemble and brown

Transfer mac and cheese to an oven-safe baking dish (about 8x8 inch or similar). Sprinkle the buttered crumbs evenly over the top. Place under the broiler for 1–3 minutes, watching carefully, until the crumbs are golden brown. Alternatively, bake at 425°F (220°C) for 8–10 minutes until bubbly and browned at the edges.

Serve

Remove from oven, let rest 2–3 minutes, then serve warm. Optional: garnish with a pinch of extra grated Parmesan or chopped parsley.