Step by step

Method

4 steps

1. 1

   Cook 12 oz elbow macaroni in well-salted water until just tender (al dente). Scoop out ½ cup pasta water, then drain — don't rinse.

2. 2

   In the same pot over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook 1 full minute until it smells toasty, not raw. Gradually whisk in 2½ cups whole milk until smooth. Simmer 3–4 minutes, stirring, until the sauce thickens enough to coat a spoon.

3. 3

   Stir in 1 teaspoon yellow mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Take the pot off the heat and add 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack by the handful, stirring until melted and glossy.

4. 4

   Fold in the pasta, loosening with a splash of reserved pasta water if it looks tight. Serve right away while it's creamy. You want silky stovetop mac and cheese that clings to every noodle — not a grainy broken sauce or a gluey stiff pot.