Mac ' N ' Recipe

Cook the pasta

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

Make a roux

While the pasta cooks, melt 3 tbs unsalted butter in a medium saucepan over medium heat. Once foaming subsides, add 3 tbs flour and whisk continuously for 1–2 minutes until the mixture is bubbling and smells slightly nutty but not brown.

Add milk and seasonings

Slowly whisk in 2 cups whole milk, a splash at a time, to avoid lumps. Continue whisking until smooth. Add 1 tsp dry mustard powder, 1 tsp Worcestershire sauce, and 1 tsp ground black pepper. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly (about 3–5 minutes). If sauce becomes too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Finish the cheese sauce

Reduce heat to low and whisk in 2 oz softened cream cheese until fully incorporated and smooth. Gradually add 2 cups shredded sharp cheddar and 1 cup shredded medium cheddar, a handful at a time, stirring until melted and smooth. Taste and season with about 1/2 tsp Kosher salt (adjust to taste). Keep the sauce warm on the lowest heat setting, stirring occasionally to prevent sticking.

Combine pasta and sauce

Add the drained elbow macaroni to the cheese sauce and stir gently to coat evenly. If the sauce seems too thick, stir in a splash of the reserved pasta water until the macaroni is coated to your liking. Transfer the mac and cheese to an ovenproof baking dish if finishing with the topping, or serve directly from the saucepan for stovetop mac.

Prepare topping

Preheat oven to 375°F (190°C). In a small bowl combine 0.75 cup panko breadcrumbs, 2 tbs melted butter, 2 tbs grated Parmesan, and 1/4 tsp smoked paprika. Mix until crumbs are evenly coated.

Top and bake

Sprinkle the panko mixture evenly over the mac and cheese in the ovenproof dish. Bake uncovered for 15–20 minutes, until the topping is golden brown and the edges are bubbling. If you prefer extra browning, broil on high for 1–2 minutes—watch closely to avoid burning.

Garnish and serve

Remove from oven and let rest 5 minutes. Sprinkle with 1 tbs chopped fresh parsley if using. Serve hot.