Ingredients

Instructions

  1. Boil Pasta: Preheat oven to 400°F (200°C). Bring a large pot of well-salted water to a boil. Cook the elbow macaroni until al dente (usually 1–2 minutes less than the package instructions). Drain and set aside.
  2. The Roux: In a large oven-safe skillet (preferably cast iron), melt the butter over medium heat. Whisk in the flour to form a smooth paste. Cook for 1–2 minutes, whisking constantly, until it smells slightly nutty and the raw flour taste is gone.
  3. Bechamel Sauce: Slowly pour in the warm milk, adding it gradually while whisking vigorously after each addition to ensure no clumps form. Continue cooking and stirring for 5–8 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Cheese Integration: Remove the skillet from heat. Stir in the sharp cheddar, one handful at a time, stirring until completely melted and smooth. Stir in the optional nutritional yeast. Season with the salt and mustard powder.
  5. Combine: Fold the cooked macaroni into the cheese sauce until every piece is generously coated.
  6. Crispy Topping: In a small bowl, mix the panko bread crumbs, smoked paprika, black pepper, and a pinch of salt. Sprinkle this mixture over the pasta, followed by the remaining extra cheese.
  7. Bake & Crisp: Place the skillet in the oven and bake for 10–15 minutes until the cheese is bubbly and the topping is golden brown. For extra crunch, broil for the final 1–2 minutes.

Plating & Garnishing

  • Base: A hearty scoop of gooey mac and cheese directly from the skillet.
  • Texture: Ensure everyone gets plenty of the golden, crunchy topping.
  • Finish: A light dusting of smoked paprika or fresh chives.

Tips & Optimization

  • Cheese Quality: Use a high-quality “old” or sharp cheddar for the best flavor impact. Pre-shredded cheese often has anti-clumping agents that can affect smoothness.
  • Skillet Choice: A cast iron skillet is ideal as it retains heat beautifully and develops a great crust on the bottom and sides.
  • Warm Milk: Warming the milk before adding it to the roux helps the sauce emulsify much faster and reduces the risk of lumps.