Mac and Cheese Recipe: Creamy Baked Macaroni for 8 Servings

Instructions:

1. Boil the macaroni. Bring a large pot of salted water to a rolling boil and cook the macaroni for exactly 2 minutes less than the package says until it is very al dente.
2. Save the water. Scoop out 1 cup of the cloudy pasta water before draining the noodles.
3. Create the roux. Melt 3 tbsp of unsalted butter in a 5 quart Dutch oven over medium heat, then whisk in 1/4 cup of flour until the mixture smells slightly nutty but remains pale.
4. Incorporate the milk. Slowly drizzle in the 4 cups of 1% milk while whisking constantly. Simmer until the sauce is thick enough to coat the back of a spoon.
5. Stabilize the sauce. Turn the heat to low and stir in the 4 oz of softened cream cheese until no white streaks remain.
6. Add the cheddar. Stir in the 3 cups of grated sharp cheddar one handful at a time until the sauce is glossy and completely smooth.
7. Season the base. Whisk in the salt, mustard powder, smoked paprika, and nutmeg. Taste and adjust if you need more salt.
8. Combine and adjust. Fold the cooked macaroni into the cheese sauce. If the sauce is too thick, whisk in the reserved pasta water until desired consistency is reached. Transfer the mixture to a 9x13 inch baking dish.
9. Prepare the crust. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, extra virgin olive oil, and dried parsley. Sprinkle this mixture evenly over the mac and cheese in the baking dish.
10. Bake. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly.