Macaroni Recipe

Cook pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tsp salt and the 2 cups elbow macaroni. Cook uncovered, stirring occasionally, until just tender (al dente), about 7–8 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the macaroni and set aside.

Make a roux

In the same (or a separate) medium saucepan over medium heat, melt 2 tbsp butter. Once foaming, add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture turns pale golden (do not brown).

Add milk and seasonings

Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue whisking until the mixture thickens and becomes smooth, about 4–5 minutes. Stir in 1 tsp dry mustard powder, 1 tsp Worcestershire sauce, 1 tsp salt, and 1 tsp black pepper. If sauce becomes too thick, whisk in up to 1/4 cup reserved pasta water, a tablespoon at a time, to reach desired consistency.

Melt in cheeses

Reduce heat to low. Remove the saucepan from direct heat for 30 seconds, then add 2 cups shredded sharp cheddar, 1/2 cup shredded medium cheddar, and 1/4 cup grated Parmesan in batches, stirring after each addition until fully melted and smooth. Taste and adjust seasoning (add a pinch more salt or pepper if needed).

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and gently stir until all pasta is evenly coated. If the mixture seems dry, add 1–2 tbsp reserved pasta water to loosen. Keep warm over very low heat while preparing topping (do not boil).

Prepare breadcrumb topping (optional)

If using a baked or crisp top, preheat oven to 375°F (190°C). In a small bowl, combine 1/2 cup panko breadcrumbs with 1 tbsp melted butter and 1/4 tsp paprika. Mix until breadcrumbs are evenly coated.

Assemble and bake (optional)

Scoop the macaroni and cheese into a lightly buttered 8x8-inch (or similar) baking dish. Sprinkle remaining 2 tbsp grated Parmesan (if desired) and the breadcrumb mixture evenly over the top. Bake in the preheated oven for 12–15 minutes, or until the top is golden and the edges bubble. For a crispier top, finish under the broiler 1–2 minutes, watching closely to avoid burning.

Stovetop finish (alternative)

If not baking, simply transfer the macaroni and cheese to a serving bowl, sprinkle the 2 tbsp Parmesan on top and dust with a pinch of paprika for color. Serve immediately.