Classic Mac N Cheese Recipe

Boil pasta

Bring 4 cups of water and 1 tablespoon kosher salt to a rolling boil in a medium pot. Add 1.5 cups elbow macaroni and cook until just before al dente (about 7–8 minutes; check package for timing). Stir occasionally to prevent sticking.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and set aside in the pot off the heat.

Make roux

In the same pot over medium heat, melt 3 tablespoons unsalted butter. Once foamy, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture turns a pale golden color and the raw flour smell is gone (this is a roux).

Add milk and seasonings

Gradually pour in 2 cups whole milk while whisking to avoid lumps. Add 1/2 teaspoon dry mustard powder and 1/4 teaspoon ground black pepper. Continue to cook, whisking frequently, until the sauce thickens and gently bubbles, about 4–6 minutes.

Finish sauce with cheese

Reduce heat to low. Remove the pot from direct heat and add 2 cups grated sharp cheddar and 1/2 cup grated mild cheddar or Monterey Jack in small handfuls, stirring until fully melted and smooth. Taste and add salt to taste (start with 1/4 teaspoon). If the sauce is too thick, whisk in up to 1/4 cup of the reserved pasta water to reach desired consistency.

Return drained pasta to the pot with the cheese sauce and stir gently until every piece is coated. Keep over very low heat for 30–60 seconds to warm through, then remove from heat.

Prepare topping

If using a baked, crunchy topping: preheat oven to 375°F (190°C). In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan, 1 tablespoon melted butter, and 1/4 teaspoon paprika. Mix until crumbs are evenly coated.

Bake (optional)

Transfer the mac and cheese to a small oven-safe baking dish (about 1 quart). Sprinkle the breadcrumb mixture evenly over the top. Bake for 12–15 minutes, or until topping is golden and sauce is bubbling at the edges. For extra browning, broil for 1–2 minutes while watching carefully.

If not using the topping, simply serve the mac and cheese immediately after combining pasta and sauce.