Ingredients
- 8 ounces elbow macaroni or any small pasta
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella or Monterey Jack
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup panko or breadcrumbs for topping (optional)
- 1 tablespoon olive oil or melted butter to toast the crumbs (optional)
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Instructions
- Bring a large pot of salted water to a boil. Cook the pasta 1 to 2 minutes less than package directions so it stays al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Sprinkle in the flour and whisk for about 30 seconds to make a light roux.
- Slowly pour in the milk while whisking. Keep whisking until the sauce thickens and becomes smooth, about 3 to 5 minutes.
- Stir in the mustard, garlic powder, paprika, salt, and pepper. Taste and adjust as needed.
- Remove the pot from heat. Add 1 and a half cups of cheddar and all the mozzarella, stirring until melted.
- Fold in the cooked pasta gently. If the sauce seems thick, add a splash of reserved pasta water.
- If baking, preheat the oven broiler. Transfer mac and cheese to a baking dish, mix panko with olive oil, and sprinkle on top. Broil 2 to 4 minutes until golden.
- For stovetop serving, you can stir in the breadcrumbs or leave them off. Serve immediately.
Notes
- For variations, try adding cooked bacon, peas, or herbs. Use dairy-free options for a vegan version.