Li'l Original Mac Recipe

Bring 4 cups water and 1/2 teaspoon salt to a rolling boil in a medium saucepan over high heat.

Add 1 1/2 cups elbow macaroni and stir to separate. Cook uncovered, stirring occasionally, until pasta is tender but still slightly firm, about 7–8 minutes (follow package for exact time).

Reserve 2–3 tablespoons of the pasta cooking water, then drain the macaroni in a colander and set aside.

In the same (cooled slightly) medium saucepan over medium heat, melt 2 tablespoons unsalted butter until foaming but not browned, about 1 minute.

Add 2 tablespoons all-purpose flour and whisk constantly for 1 minute to form a roux; it should be pale and slightly bubbling.

Gradually whisk in 1 cup whole milk, a little at a time, until smooth. Continue cooking and whisking until the sauce thickens and just begins to simmer, about 3–4 minutes.

Reduce heat to low. Stir in 3/4 cup shredded sharp cheddar and 1/2 cup shredded mozzarella in two additions, stirring until fully melted and the sauce is smooth.

Whisk in 1/4 teaspoon mustard (if using), 1/8 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. If the sauce seems too thick, whisk in up to 2 tablespoons reserved pasta water to reach desired creaminess.

Return the drained macaroni to the saucepan and stir until every piece is coated with the cheese sauce and heated through, 1–2 minutes.

If using breadcrumbs: toss 2 tablespoons plain breadcrumbs with 1 teaspoon melted butter and sprinkle over the top of the mac. For a warm, slightly crunchy top, place under a broiler for 45–60 seconds, watching carefully. (Skip broiling for younger children.)

Taste and adjust seasoning with a pinch more salt or pepper if needed. Garnish with 1 teaspoon chopped fresh parsley if desired.

Serve warm immediately in child-size portions.