Mac N Cheese Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz spiral pasta and cook until al dente according to package instructions (typically 8–10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Make roux

In the same pot or a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbling, pale golden, and smells slightly toasty (do not let it brown).

Add milk

Slowly pour in 2 cups whole milk while whisking continuously to prevent lumps. Keep whisking until the mixture is smooth and begins to thicken, about 3–5 minutes.

Season béchamel

Stir in 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon ground mustard powder. Taste and adjust seasoning gently — for a kids' version keep pepper minimal if desired.

Melt cheese into sauce

Reduce the heat to low. Add 2 cups shredded sharp cheddar and 1 cup shredded mild cheddar (if using) in small handfuls, stirring after each addition until fully melted and the sauce is smooth. If the sauce becomes too thick, thin it with up to the reserved 1/2 cup pasta cooking water, 1 tablespoon at a time, until desired creaminess is reached.

Finish and combine

Stir in 2 tablespoons grated Parmesan (if using) and 1 tablespoon unsalted butter for gloss and extra richness. Add the drained pasta to the sauce and toss gently until every spiral is coated. If needed, warm together on low for 1–2 minutes so pasta and sauce marry.

Serve

Portion into bowls. Garnish with 1 teaspoon chopped fresh parsley if desired. Serve immediately while hot.