This mac and cheese recipe is my all-time favorite because it's always flavorful, creamy, cheesy, and has a perfect golden texture.

Here's how I succeed, along with all of the tips I've learned throughout my journey:

Ingredients

  • One pound of elbow macaroni
  • Four tablespoons of butter
  • 1/4 cup of flour
  • Three cups of whole milk, slightly warmed — believe me, it makes a difference
  • Two cups of cheddar (for color and flavor, I use both orange and white)
  • Half a cup of Parmesan cheese
  • Half a teaspoon smoked paprika
  • 1/4 teaspoon (just a hint) nutmeg
  • Salt and pepper to taste
  • 1 cup of bread crumbs (to achieve the ideal crunch)

Method

  1. Add water to a pan and bring it to a boil. Cook the macaroni for one minute shorter than the directions on the package. Set aside after draining (do not rinse!).                                            
  2. Put the butter in a pot and allow it to melt thoroughly. Add the all-purpose flour and stir until it is fully incorporated, then cook it for 2 minutes (until it becomes golden) and mix well.                                                                                      
  3. Add the heated milk slowly while constantly whisking to avoid lumps. 
    Allow the sauce to simmer for 5 to 7 minutes, or until it thickens enough to coat the back of a spoon.     Remove from the heat and add smoked paprika, nutmeg, salt, and black pepper. Mix thoroughly. Gradually add the parmesan and cheddar cheeses and stir until fully melted.                                                                                                                            
  4. Stir the cooked macaroni into the cheese sauce until all of the pasta is well coated.                 
  5. In a small bowl, mix breadcrumbs, melted butter, paprika, and a bit of salt. Stir thoroughly.                                                                                                                            
  6. Grease a baking dish with butter. Spread the mac and cheese mixture evenly in the dish.
    Top with the reserved ½ cup of cheese blend. Evenly spread the breadcrumb mixture on top.
  7. Let the assembled dish rest for five minutes before baking to help the sauce set properly.

Tips

  • Watch closely and broil for the final two minutes for an extra crisp topping.
  • Is your sauce too thick? Adjust with small amounts of warm milk.

Plan ahead:

Prepare up to the baking stage, then chill and bake for 30 to 35 minutes when ready.