Grandma's Classic Creamy Stovetop Mac and Cheese

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions so it’s slightly underdone (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

2. 2

   In the same pot over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes to make a blond roux (don't let it brown).

3. 3

   Slowly whisk in the warmed milk and cream, a little at a time, until smooth. Continue whisking and cook until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

4. 4

   Whisk in the Dijon mustard, salt, pepper, and paprika or cayenne if using.

5. 5

   Reduce heat to low. Stir in the grated cheddar and mild cheddar in handfuls, stirring until each addition melts into a smooth sauce. Stir in the Parmesan if using.

6. 6

   Add the drained pasta to the cheese sauce and toss to combine. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until you reach your desired creaminess.

7. 7

   Taste and adjust seasoning with more salt and pepper if needed. Garnish with chopped parsley or extra pepper.

8. 8

   Rich, buttery, and cheesy with a mild sharpness from the cheddar, a creamy mouthfeel from the cream, and a gentle savory lift from mustard and Parmesan. A whisper of paprika or cayenne gives a warm finish.

9. 9

   Grate your own cheese for the best melt. Pre-shredded cheese often contains anti-caking agents that make it grainy.

10. 10

    Keep the heat low when adding cheese to avoid a grainy sauce.

11. 11

    For a silkier sauce, substitute 2 oz cream cheese for part of the cheddar.