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Ingredients
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Pasta & Cheese
Seasoning & Optional Topping
Method
Pasta & Cheese
Boil pasta
Bring a medium saucepan of water to a rolling boil. Add 1/2 tsp salt to the water. Add 1 cup elbow macaroni and cook until al dente, about 7–8 minutes (follow package for exact time). Reserve 2 tablespoons of pasta cooking water, then drain pasta and set aside.
Make roux-based sauce
In the same saucepan over medium-low heat, melt 1 tablespoon unsalted butter. Sprinkle in 1 teaspoon all-purpose flour and whisk constantly for 30–45 seconds to cook the flour but not brown it. Slowly pour in 1 cup milk while whisking to avoid lumps. Increase heat slightly and simmer, whisking, until the sauce thickens and coats the back of a spoon, about 3–4 minutes.
Finish cheese sauce
Lower heat to low. Add 1 cup grated sharp cheddar a handful at a time, stirring until melted and smooth before adding more. If the sauce seems too thick, whisk in up to 2 tablespoons reserved pasta water, 1 tablespoon at a time, until you reach a creamy consistency.
Combine pasta and sauce
Add the drained pasta to the cheese sauce and gently stir until all pasta is coated. Taste and adjust seasoning with salt and pepper.
Seasoning & Optional Topping
Season
Stir in 1/4 teaspoon dry mustard (if using) and 1/4 teaspoon paprika, then season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper to taste. Mix thoroughly.
Prepare crumbs (optional)
If using crunchy topping, toss 2 tablespoons panko breadcrumbs with 1 teaspoon olive oil or melted butter in a small bowl. Toast the breadcrumbs in a small dry skillet over medium heat for 2–3 minutes, stirring, until golden and fragrant.
Serve
Spoon the mac n' cheese into a serving bowl. Sprinkle toasted panko on top if desired, and finish with a light dusting of paprika for color. Serve immediately while hot.