Original Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 2 cups of elbow macaroni and cook uncovered, stirring occasionally, until just al dente (about 7–8 minutes). Follow package timing if different but aim for slightly firmer than you want since the pasta will finish in the sauce.

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

Make a roux

In the same large pot (or a medium saucepan) melt 3 tablespoons butter over medium heat until foaming but not browned, about 1–2 minutes. Add 3 tablespoons flour and whisk constantly for 1–2 minutes until the raw flour smell cooks out and the mixture turns a pale blonde.

Add milk

Slowly pour in 2 cups whole milk while whisking continuously to avoid lumps. Continue to cook, whisking often, until the mixture thickens and begins to simmer gently, about 4–5 minutes. You should have a smooth, slightly thickened béchamel.

Enrich and flavor

Reduce heat to low and whisk in 2 tablespoons room-temperature cream cheese until fully melted and incorporated. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon ground mustard, 1/4 teaspoon smoked paprika and 1/2 teaspoon freshly ground black pepper.

Add cheese

Remove the sauce from direct heat (or turn the burner to the lowest setting). Gradually add 1 1/2 cups sharp cheddar and 1/2 cup mild cheddar in small handfuls, stirring or whisking until each addition melts and the sauce becomes glossy and smooth. If the sauce becomes too thick, whisk in up to the reserved 1/4 cup pasta water, a tablespoon at a time, until desired consistency is reached.

Taste and season with kosher salt to taste (start with 1/4 teaspoon and adjust). Keep the sauce warm over the lowest heat while you combine with the pasta.

Return the drained pasta to the pot with the warm cheese sauce. Gently fold the pasta into the sauce until every piece is coated, about 1–2 minutes. If needed, add another tablespoon of reserved pasta water to loosen.

For a creamy stovetop mac, serve immediately topped with chopped fresh parsley.

Optional baked topping

If you prefer a baked crust, preheat the oven to 375°F (190°C). Transfer the mac and cheese to a lightly buttered 8-inch baking dish. Mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle evenly over the mac. Bake until the topping is golden and the edges bubble, about 12–15 minutes. Let rest 5 minutes before serving.

Garnish with chopped fresh parsley and serve hot.