📖 Instructions

1. Prep the Pasta: First things first, get a large pot of salted water boiling on the stove. While you're waiting, grab your favorite macaroni or elbow pasta – 16 ounces (about 450g) is perfect for a 1X batch. Once the water is at a rolling boil, add the pasta and cook according to package directions, but aim for al dente. This is key! It means the pasta will still have a slight bite to it, which is perfect because it'll finish cooking in the oven and won't turn mushy. Nobody likes mushy mac and cheese, right? Drain the pasta really well once it’s cooked; you don’t want any excess water diluting our delicious cheese sauce. Set it aside.
2. Make the Roux (The Flavor Base!): In a large, heavy-bottomed saucepan or a Dutch oven, melt 1/2 cup (113g) of unsalted butter over medium heat. Once the butter is fully melted and shimmering, sprinkle in 1/2 cup (60g) of all-purpose flour. Now, whisk, whisk, whisk! Stir constantly for about 1-2 minutes until you have a smooth, pale paste that smells a little nutty. This magical paste is called a roux, and it's what's going to thicken our sauce. Don't rush this step; properly cooking the flour removes any raw, pasty taste.
3. Build the Sauce: Gradually, and I mean *gradually*, pour in 4 cups (960ml) of whole milk while continuously whisking. Pouring slowly helps prevent lumps. Keep whisking until the mixture is smooth. Now, let it come to a gentle simmer, still whisking occasionally. You'll notice it start to thicken up beautifully, coating the back of your spoon. This usually takes about 5-7 minutes. Once it’s thickened, take it off the heat.
4. Season and Melt the Cheese: It's time for flavor! Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, a tiny pinch of cayenne pepper (this is optional but adds a lovely warmth without making it spicy), and 1/4 teaspoon of ground mustard. The mustard doesn’t make it taste like mustard, I promise; it just enhances the cheese flavor in a wonderful way! Next, add in your glorious cheese. Use 4 cups (about 450g) of freshly shredded sharp cheddar cheese and 2 cups (about 225g) of freshly shredded Gruyere or mozzarella cheese. Why freshly shredded? Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty. Stir until all the cheese is completely melted and the sauce is smooth and creamy. Taste it here, and adjust seasoning if needed. This is YOUR mac and cheese!
5. Combine Pasta and Sauce: Add your cooked and drained pasta directly into the cheese sauce. Stir gently but thoroughly, making sure every single piece of macaroni is coated in that luscious, cheesy goodness. You want total coverage for maximum flavor in every bite. This is the heart of our cream-top mac bowl!
6. Prepare for Baking (The Cream-Top Secret!): Pour the pasta and cheese mixture into a greased 9x13 inch baking dish. Spread it evenly. Now, for the "cream-top" secret that elevates this dish: In a small bowl, whisk together 1/2 cup (120ml) of heavy cream with 1/4 cup (60ml) of whole milk. Gently pour this mixture evenly over the top of the mac and cheese in the baking dish. It will seep down and create an unbelievably creamy interior while baking.
7. Add the Topping and Bake: For that irresistible golden crust, mix 1 cup (90g) of panko breadcrumbs with 2 tablespoons of melted butter and a sprinkle of paprika in a small bowl. Sprinkle this mixture evenly over the cream layer. Now, place your baking dish into a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the top is golden brown and bubbly. You'll see the sauce gently simmering around the edges—that’s exactly what you want! If the top browns too quickly, you can loosely tent it with foil.
8. Rest and Serve: Once it's out of the oven, resist the urge to dive in immediately! Let the mac and cheese rest for 10-15 minutes. This helps the sauce set slightly and prevents it from being too runny when you serve it. Trust me, it's worth the wait. Then, scoop out generous portions and enjoy your incredibly creamy, dreamy mac bowl! It’s perfect on its own or as a side dish.