Mac N' Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1/2 tsp kosher salt and the 1 cup of elbow macaroni. Cook uncovered, stirring occasionally, until pasta is just al dente (about 7–8 minutes; check package times). Reserve 1/4 cup of pasta cooking water, then drain pasta in a colander and set aside.

Make roux

In the same pot (or a clean medium saucepan) melt 2 tablespoons unsalted butter over medium heat. When butter is foaming but not browned (about 30–45 seconds), add 2 tablespoons all-purpose flour and whisk continuously to form a smooth paste. Cook the roux for 1–2 minutes to remove the raw flour taste, whisking so it doesn’t darken.

Add milk

Slowly pour in 1½ cups whole milk while whisking constantly to prevent lumps. Increase heat to medium-high and continue whisking until mixture thickens and begins to simmer gently, about 3–5 minutes. It should coat the back of a spoon.

Season

Stir in 1/2 tsp dry mustard powder, 1/4 tsp paprika, 1/4 tsp black pepper, and 1/2 tsp salt. Taste and adjust seasoning if needed.

Reduce heat to low. Remove the sauce from direct high heat (take pot off burner briefly) to prevent grainy cheese. Gradually add 1 cup freshly grated sharp cheddar, whisking or stirring after each handful until fully melted and smooth. Add 1/2 cup grated Gruyère (or fontina) and stir until melted and incorporated. If sauce seems too thick, whisk in up to 2–3 tablespoons reserved pasta water to reach a creamy consistency.

Return drained pasta to the pot with the cheese sauce. Stir gently to coat all the pasta evenly. Keep over very low heat for 30–60 seconds to marry flavors; do not boil.

If making a baked topped mac 'n' cheese: preheat oven to 375°F (190°C). Transfer sauced pasta to a small baking dish (about 8x8 or similar). In a small bowl combine 1/2 cup panko, 1 tablespoon melted butter, and 2 tablespoons grated Parmesan; toss to coat. Sprinkle mixture evenly over the pasta.

Bake uncovered for 12–15 minutes until topping is golden and sauce is bubbling at the edges. For extra browning, broil 1–2 minutes while watching closely. Remove from oven and let sit 5 minutes before serving.

If not baking, simply serve immediately after tossing pasta with sauce. Taste and adjust salt/pepper as needed.