Mac N Cheese Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tsp salt. Add 2 cups elbow macaroni and cook according to package instructions until al dente, usually 7–9 minutes. Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

Make a roux

In the same pot (or a medium saucepan) melt 2 tbsp unsalted butter over medium heat until foamy but not brown, about 1 minute. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour flavor. The mixture should be pale and bubbling but not darken.

Add milk

Gradually whisk in 1 3/4 cups whole milk, pouring a little at a time to avoid lumps. Continue whisking until smooth.

Thicken sauce

Bring the mixture to a gentle simmer over medium-low heat, whisking frequently. Cook until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Season

Whisk in 1/4 tsp dry mustard, 1/4 tsp ground black pepper, and 1/2 tsp salt. Taste and adjust seasoning if needed.

Add cheese

Remove the sauce from the heat. Gradually add 2 cups grated sharp cheddar cheese, a handful at a time, stirring until melted and smooth. If the sauce seems too thick, whisk in up to 1/4 cup reserved pasta water a tablespoon at a time until desired consistency is reached.

Return the drained pasta to the pot with the cheese sauce. Stir gently until all pasta is evenly coated. If desired, stir in 1 tbsp unsalted butter and 1 tsp hot sauce for extra gloss and flavor (optional).

Taste and adjust salt and pepper as needed. Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk to loosen the sauce.