Ingredients:

  • 16 oz (450g) elbow macaroni
  • 4 quarts (3.8L) water
  • 1 tbsp (15g) salt
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (65g) all-purpose flour
  • 3 cups (710ml) whole milk, room temperature
  • 4 cups (450g) sharp cheddar cheese, freshly shredded
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated parmesan

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than the package instructions. Drain and set aside.
  2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells nutty and looks golden.
  3. Slowly pour in the milk, whisking constantly to dissolve any lumps. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Remove the pot from heat. Stir in the garlic powder, paprika, and shredded cheddar until the mixture is melted and glossy.
  5. Fold in the cooked macaroni. For the stovetop version, serve immediately.
  6. For the baked version, transfer the mixture to a buttered dish. Top with Panko breadcrumbs and parmesan.
  7. Bake at 350°F (175°C) for 20 minutes until the top is mahogany colored and bubbling.