Classic Mac N ' Cheese Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb cavatappi and cook until just shy of al dente (about 8–9 minutes, depending on brand). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Preheat oven to 375°F (190°C). Place 2 cups torn pretzel pieces in a food processor and pulse until coarse crumbs form (or place in a zip-top bag and crush with a rolling pin). Transfer crumbs to a small bowl and stir in 2 tablespoons melted butter, 1/2 teaspoon smoked paprika (if using), and 1/4 teaspoon sea salt. Spread crumbs on a small baking sheet and toast in the oven 6–8 minutes, stirring halfway, until fragrant and golden. Remove and cool.

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk constantly to form a smooth roux; cook for 1.5–2 minutes, stirring, until the raw flour smell cooks off but it does not brown.

Gradually whisk in 3 cups whole milk and 1 cup half-and-half (or use 4 cups milk total) a little at a time to avoid lumps. Continue whisking and bring the mixture to a gentle simmer. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes.

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon ground dry mustard (if using). Taste and adjust seasoning.

Remove pan from heat and gradually stir in cheeses: 2 cups sharp cheddar, 1 cup white cheddar, and 1/2 cup Gruyère, a handful at a time, stirring until melted and smooth. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency. If it seems thin, simmer gently 1–2 minutes to thicken.

Optionally stir in 1 teaspoon hot sauce for brightness. Keep sauce warm on the lowest heat setting, stirring occasionally to prevent skin from forming.

Preheat oven to 375°F (190°C) if not already heated from toasting pretzels. Lightly butter or spray a 9x13-inch baking dish.

Combine drained cavatappi with the cheese sauce in a large mixing bowl or directly in the saucepan. Gently fold to coat all the pasta. If needed, add reserved pasta water 1–2 tablespoons at a time to loosen the sauce for a creamy texture (do not make watery).

Transfer the sauced pasta to the prepared baking dish, smoothing the top. Evenly sprinkle the toasted pretzel crumbs over the mac and cheese.

Bake in the preheated oven for 15–18 minutes, until sauce is bubbly around the edges and topping is crisp. For a browner crust, place under the broiler 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped chives or parsley over the top before serving.