1poundof your favorite short noodle shapespreferably rigate (with ridges) I used my favorite: cavatappi
3Tablespoonsunsalted butter
1teaspoonkosher saltplus more to taste
several grindings of fresh black pepperto taste
1Tablespoondry mustard powder
2teaspoonsturmericoptional, but it gives it a lovely golden color, plus it's good for you
1 ½teaspoonssweet paprika or sweet smoked paprika
1 ½teaspoonsonion powder
½teaspoongarlic powder
3Tablespoonsall purpose flour
1quartwhole milk4 cups
2oz1/4 block cream cheese
½cupfull fat sour cream
8ozextra sharp cheddar cheesegrated
8ozColby Jack cheesegrated
4ozParmesan cheesefinely grated (not from the green can)
freshly ground black pepper and paprika or ground chipotle for topping
For the optional Goldfish topping
1cupGoldfish crackers or other cheese crackers
½cuppanko
2Tablespoonsbuttermelted and cooled
¼teaspooncayenne or chipotle powderor to taste (optional if you don't like it spicy)
Instructions
Put a large pot of water on the stove to boil. If you're going to bake the mac and cheese, preheat the oven to 400F.
Meanwhile, in a heavy bottomed 4-5 quart sauce pan or Dutch oven,melt the butter. When it starts to sizzle, add the salt, pepper, mustard powder, optional turmeric, paprika, onion powder and garlic powder. Let sizzle about 45 seconds, stirring.
Dump in the flour and stir until all the butter is absorbed. Cook for 2 minutes over medium heat, stirring constantly.
Add the milk and bring to a boil. Lower the heat to medium-low, and simmer for 10 minutes to thicken slightly.
By this time, your water should have come to a boil. Salt your water and dump in the pasta. Cook for 5-6 minutes until just shy of al dente. The bite should be very firm, especially if you're going to be baking it. If eating directly from the stovetop, take the pasta to almost done or until it's just a smidge firmer than you like.
While the pasta is cooking, take the bechamel sauce off the heat and whisk in the cream cheese and sour cream until melted.
Whisk in the cheeses, a big handful at a time, until all melted and smooth. Taste and adjust seasonings.
When the pasta is done, drain it, reserving about 1/2 cup of the cooking liquid.
Add the pasta and reserved water to the pot of cheese sauce. Stir well to evenly coat and then bring to a boil, stirring the whole time, until the cheese sauce is as thick as it was before you added the cooking water and the pasta is well-coated with sauce.
You can either serve it now, or place the mac and cheese into a casserole dish, sprinkle it with some paprika or the optional topping.
Bake the the topped pasta for about 15 minutes, or until the top/topping is a bit crunchy and has some color on it.
Let set up for about 10 minutes for individuals or up to 30 for one whole casserole before serving.
For the optional Goidfish topping
Crush crackers either in a food processor or in a plastic bag with a rolling pin. Either in a bowl or right in the bag, add the panko, butter and spice. Mix well (or squish the bag around well) to incorporate.
Notes
Nutrionals calculated for 8 servings, including the Goldfish topping.