Mac Bowl Recipe

Boil pasta

Bring 6 cups water to a rolling boil in a medium pot. Add 1 tablespoon kosher salt. Add 2 cups elbow macaroni and cook, stirring occasionally, until al dente (about 7–9 minutes, check package). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside. Keep warm.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. When foaming subsides, add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is combined and just beginning to smell nutty (do not brown).

Add dairy

Gradually whisk in 1 1/2 cups whole milk and 1/4 cup heavy cream, a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking; cook 2–3 minutes until slightly thickened and coat the back of a spoon.

Incorporate cheeses

Reduce heat to low. Remove the pan from direct heat for 30 seconds, then whisk in 1 1/4 cups grated yellow cheddar and 1/2 cup grated white cheddar a handful at a time until melted and smooth. Add 2 tablespoons cream cheese and whisk until incorporated.

Season

Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon hot sauce (if using). Taste and adjust salt and freshly ground black pepper to taste. If the sauce is too thick, whisk in reserved pasta cooking water, 1 tablespoon at a time, until desired consistency is reached.

Combine pasta and sauce: Add the drained, warm macaroni to the cheese sauce and gently fold until the pasta is evenly coated. If needed, add up to 1/4 cup reserved pasta water to loosen the sauce so it coats the pasta smoothly.

Finish and garnish: Stir in 1 teaspoon unsalted butter for a glossy finish. Divide into bowls, sprinkle with 1 tablespoon grated Parmesan if using and 1 teaspoon chopped parsley or chives. Serve immediately.