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Ingredients
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Pasta
Cheese sauce
Topping (optional)
Method
Pasta
Bring a large pot of water (about 3 liters) to a rolling boil. Add 1 tablespoon kosher salt. Add 3 cups elbow macaroni and cook according to package instructions until al dente (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Cheese sauce
Make a roux
In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Once bubbling, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and raw flour taste is gone.
Add dairy
Slowly whisk in 2 cups whole milk and 1 cup half-and-half, adding a little at a time to prevent lumps. Continue to cook and whisk until the sauce thickens and just begins to simmer, about 4–6 minutes.
Season and melt cheese
Lower heat to low. Whisk in 2 ounces softened cream cheese until smooth. Add 2 cups grated sharp cheddar and 1 cup grated Monterey Jack, a handful at a time, stirring until each addition melts and the sauce is smooth. If the sauce becomes too thick, add up to 1/4–1/2 cup reserved pasta water to reach desired consistency.
Add chipotle flavor
Stir in 1 teaspoon minced chipotle peppers in adobo and 1 teaspoon adobo sauce (adjust more or less to your desired heat). Add 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 1 teaspoon kosher salt. Taste and adjust seasoning or chipotle level as needed.
Keep the sauce on the lowest heat, stirring occasionally to prevent sticking while you prepare the topping and combine with pasta.
Combine and bake (or stovetop finish)
Preheat oven to 350°F (175°C) if you plan to bake with topping. In a large bowl, combine the drained macaroni and cheese sauce, stirring to coat thoroughly. If sauce seems thick, add a splash of reserved pasta water until creamy.
If serving stovetop: transfer the mac 'n' cheese to a warmed serving dish, garnish with chopped cilantro and lime wedges, and serve immediately.
If baking with topping: transfer the mac 'n' cheese to a 1.5–2 quart baking dish, smoothing the top.
Topping (optional)
In a small bowl, combine 3 tablespoons panko breadcrumbs, 2 tablespoons grated parmesan, and 1 tablespoon melted butter. Sprinkle evenly over the mac 'n' cheese.
Bake in the preheated 350°F (175°C) oven until the topping is golden and the sauce is bubbly around the edges, about 15–20 minutes. Remove from oven and let rest 5 minutes. Garnish with 2 tablespoons chopped cilantro and serve with lime wedges.