Ingredients:

  • 1 pound (454g) elbow macaroni
  • Water and salt for boiling
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 4 ounces (113g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1 cup (113g) shredded Gruyere cheese (optional)
  • 1/2 cup panko breadcrumbs (optional)
  • 2 tablespoons melted butter (optional)
  • A sprinkle of paprika (optional)

Instructions:

  1. Cook macaroni according to package directions in salted boiling water until al dente. Drain well and set aside.
  2. Melt butter in the saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  3. Gradually whisk in milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
  4. Reduce heat to low. Stir in softened cream cheese until melted and smooth.
  5. Whisk in Dijon mustard, garlic powder, paprika, salt, and pepper.
  6. Gradually add cheddar and Gruyere cheese (if using), stirring until completely melted and smooth.
  7. Add drained pasta to the cheese sauce and stir to coat evenly.
  8. Transfer the mac and cheese to a greased 9x13 inch baking dish (optional).
  9. Combine panko breadcrumbs and melted butter in a small bowl (optional). Sprinkle over the mac and cheese.
  10. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until bubbly and golden brown (optional).
  11. Let cool slightly before serving.