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Ingredients
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Pasta & Cheese Base
Cheese Sauce (Roux + Milk)
Topping (Optional Crispy Crust)
Method
Pasta & Cheese Base
Cook pasta
Bring a large pot of water to a rolling boil (use about 4 cups water per 12 oz pasta). Add 1 tablespoon kosher salt. Add the elbow macaroni and cook until just shy of al dente (about 7–8 minutes; it will finish cooking in the oven). Reserve 3/4 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
Combine cheeses
In a large bowl, gently toss together the shredded cheddar(s) and grated Parmesan so they are ready to melt into the sauce. Keep about 1/2 cup extra cheddar for topping if using the crispy crust option.
Cheese Sauce (Roux + Milk)
Make the roux
In a medium saucepan set over medium heat, melt 4 tablespoons unsalted butter. When the butter is foaming but not browned (about 1–2 minutes), add 4 tablespoons all-purpose flour and whisk continuously to form a paste. Cook the roux for 1–2 minutes, whisking, to remove the raw flour taste but do not let it brown.
Add milk and cream
Slowly pour in 2 cups whole milk while whisking to prevent lumps. Then add 1 cup half-and-half (or heavy cream) and continue whisking. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes).
Season the base
Stir in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and a pinch of freshly grated nutmeg. Taste and add salt to preference (start with 1/2 teaspoon and adjust). If the sauce is too thick, whisk in up to 1/4–1/2 cup of the reserved pasta water to reach a loose, saucy consistency.
Incorporate cheese
Lower the heat to low. Remove the pan from direct heat (or keep on the lowest setting) and add the shredded cheeses in small handfuls, stirring after each addition until melted and smooth. Make sure the sauce is warm but not boiling to prevent grainy cheese. If sauce seems tight, add a tablespoon of reserved pasta water at a time to loosen.
Assembly & Bake
Combine pasta and sauce
Preheat the oven to 375°F (190°C). In the pot or a large mixing bowl, combine the drained pasta with the cheese sauce, stirring to coat evenly. If desired, stir in up to 1/4 cup reserved pasta water to reach your preferred creaminess. Taste and adjust seasoning.
Transfer to baking dish
Butter or spray a 9x13-inch (or similar) baking dish lightly. Pour the mac & cheese into the dish and smooth the top. Sprinkle the extra 1/2–1 cup shredded cheddar evenly over the surface if you want a cheesy top.
Add topping (optional)
If making a crispy topping: in a small bowl, mix 2 tablespoons melted butter with 3 tablespoons panko breadcrumbs and 1 teaspoon paprika. Sprinkle this mixture evenly over the mac & cheese. Optionally scatter a few extra gratings of Parmesan on top.
Bake
Bake in the preheated oven for 18–22 minutes, until the top is bubbly and golden. If you prefer a more browned top, switch to broil for the last 1–2 minutes while watching closely to prevent burning.
Rest and serve
Remove from oven and let rest for 5–10 minutes before serving to allow the sauce to thicken slightly. Serve warm.