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Ingredients
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Pasta & Cheese Sauce
Breadcrumb Topping
Method
Pasta & Cheese Sauce
Cook the pasta
Preheat oven to 375°F (190°C). In a large pot, bring 6 cups water to a rolling boil. Add 1 tsp salt and the 3 cups elbow macaroni. Cook until very al dente — about 1 minute less than package instructions (typically 6–7 minutes). Drain well and set aside; reserve about 1/4 cup of the pasta cooking water.
Make a roux
In the same (clean) large saucepan, melt 4 tbs unsalted butter over medium heat. Whisk in 4 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes until it becomes fragrant and pale blond (do not brown). This removes the raw flour taste.
Finish the béchamel
Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue whisking over medium heat until the mixture thickens to a smooth, coat-the-back-of-a-spoon consistency (about 4–6 minutes). If it becomes too thick, whisk in up to 2 tbs reserved pasta water or milk to loosen slightly.
Season the sauce
Reduce heat to low and whisk in 1 tsp dry mustard powder, 1 tsp Worcestershire sauce, 1 tsp freshly ground black pepper, and 0.25 tsp salt (adjust later to taste). If using, add 2 oz cream cheese now and whisk until fully melted and incorporated.
Add the cheese
Remove the sauce from heat. Gradually stir in 3 cups finely grated aged cheddar in two additions, stirring until the sauce is smooth before adding more. Taste and adjust seasoning with additional salt or pepper as needed.
Combine pasta and sauce
Fold the drained macaroni into the cheese sauce until evenly coated. If the mixture seems too thick, stir in up to 2 tbs reserved pasta water or milk to reach a creamy consistency. Transfer the mac and cheese to a 2-quart (about 9x9 inch) baking dish, spreading into an even layer.
Prepare topping: In a small bowl, combine 1 cup breadcrumbs, 2 tbs melted unsalted butter, 0.25 cup grated aged cheddar, 1 tbs chopped parsley (if using), 0.25 tsp salt, and 1/8 tsp black pepper. Mix until crumbs are evenly moistened and clump together slightly.
Top and bake: Evenly sprinkle the breadcrumb mixture over the assembled mac and cheese. Place baking dish on a rimmed sheet pan (to catch any overflow) and bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the topping is golden brown and the sauce is bubbly around the edges.
Finish: For an extra-crispy top, switch to broil on high for 1–2 minutes, watching closely to prevent burning. Remove from oven and let rest 5–10 minutes to set before serving.