In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set aside.

Cook the Pasta

In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1 minute, stirring constantly to form a roux.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking frequently, until the mixture thickens and starts to bubble, about 5-7 minutes.

Add Milk

Reduce the heat to low and stir in the shredded cheddar cheese and softened cream cheese until melted and smooth. Season with salt, black pepper, garlic powder, and mustard powder. Mix well.

Incorporate the Cheeses

Add the cooked pasta to the cheese sauce, stirring until the macaroni is fully coated.

Combine Pasta and Cheese Sauce

If you want a crunchy topping, preheat the broiler. In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and paprika. Sprinkle this mixture evenly over the mac and cheese.

Add Topping (if desired)

Place the mac and cheese under the broiler for 2-3 minutes, or until the topping is golden brown and crispy. Watch closely to avoid burning.

Broil

Remove from the oven and let it sit for a few minutes before serving. Enjoy your Jessie Mac and Cheese!

jessie mac and cheese

Recipe information

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