Mac N ' Cheese Recipe

1. Boil pasta

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 tsp kosher salt. Add 1.5 cups elbow macaroni (or Scooby-Doo noodles) and cook until just al dente according to package instructions, usually 7–9 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.

2. Make roux

In the same saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (this cooks out the raw flour taste).

3. Add milk

Slowly pour in 1.5 cups whole milk while whisking to prevent lumps. Continue to cook and whisk until the mixture thickens and begins to simmer, about 3–4 minutes.

4. Finish sauce

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Add 1 cup shredded sharp cheddar and 1/2 cup shredded mozzarella a handful at a time, whisking until melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Taste and season with salt to taste. If the sauce is too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tbsp at a time, until desired consistency is reached.

5. Combine pasta and sauce

Add drained pasta to the cheese sauce and gently fold to coat evenly. Keep warm over the lowest heat for 1–2 minutes, stirring occasionally so sauce stays smooth but doesn't separate.

6. Shape knot

Preheat oven to 400°F (200°C). On a lightly floured surface, divide 4 oz store-bought pizza dough into 2 equal pieces (for 2 small knots) or keep as one if you prefer a single larger knot. Roll each piece into a 6–8 inch rope, tie into a loose knot, and tuck the ends under.

7. Brush and bake

Whisk together 2 tbsp melted butter, 1 tsp minced garlic, 1 tsp chopped parsley, and 1 tbsp grated Parmesan with 1/8 tsp salt. Place knots on a parchment-lined baking sheet, brush generously with half the garlic butter, and bake for 10–12 minutes until golden and cooked through. Remove from oven and immediately brush with remaining garlic butter.

8. Divide mac n' cheese between plates or bowls. Top with an extra 1/4 cup shredded cheddar if desired and sprinkle with 1 tsp chopped fresh parsley. Serve garlic knot alongside or on top of the mac n' cheese. Enjoy hot.