Macaroni & Cheese Recipe

Boil pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Stir in 2 cups elbow macaroni and cook uncovered according to package directions until al dente (usually 7-9 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the macaroni in a colander and set aside.

Make roux

In the same large pot or a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1 to 2 minutes until the raw flour smell is gone and the mixture is golden (this is the roux).

Add milk and seasonings

Gradually whisk in 2 cups whole milk, pouring slowly and stirring to keep the sauce smooth. Add 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Continue cooking and stirring until the mixture thickens and just starts to bubble, about 4-6 minutes. If sauce becomes too thick, whisk in up to 1/4 to 1/2 cup reserved pasta water to reach desired consistency.

Finish sauce with cheese

Reduce heat to low. Stir in 2 tablespoons cream cheese (optional) until melted and smooth. Remove the pot from heat and gradually add 2 cups shredded sharp cheddar and 1 cup shredded mild cheddar, stirring until cheese is melted and the sauce is silky. Taste and adjust seasoning with additional salt or pepper if needed.

If sauce is slightly grainy or too thick, return to very low heat and stir gently until smooth, adding small splashes of reserved pasta water if necessary.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and stir until all pasta is evenly coated. If mixture seems dry, add a tablespoon or two of the reserved pasta water to loosen.

Prepare topping (optional)

If using a baked crunchy topping: preheat the oven broiler to high (or preheat oven to 375°F / 190°C for a more gentle bake). In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 1 teaspoon paprika; toss to coat.

Assemble and bake

Transfer the mac and cheese to a 2-quart (about 9x9-inch) baking dish, smoothing the top. Evenly sprinkle the panko topping over the pasta. For a broiled finish: broil 2-3 inches from the heat for 2-4 minutes until golden and bubbling (watch carefully to avoid burning). For oven baking: bake at 375°F (190°C) for 15-20 minutes until cheese is bubbly and topping is golden. Remove from oven and let rest 5 minutes before serving.

Scoop servings onto plates or into bowls. Optionally garnish with a light dusting of paprika or chopped fresh parsley. Serve warm.