Macaroni and Cheese in 30 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for exactly 2 minutes less than the package instructions.
2. Drain the pasta, reserving 1/2 cup (120ml) of the starchy pasta water for later.
3. In a heavy-bottomed saucepan, melt the butter over medium heat until it bubbles.
4. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and turns a pale gold.
5. Slowly pour in the warmed milk, whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
6. Stir in the mustard powder, garlic powder, and smoked paprika.
7. Reduce heat to low or remove the pan from the burner entirely.
8. Fold in the freshly grated Cheddar and Gruyère/Monterey Jack cheeses, stirring until completely melted and smooth.
9. Add the undercooked macaroni to the sauce, stirring gently. Add reserved pasta water a tablespoon at a time if needed to achieve desired creaminess.
10. Garnish with chopped fresh parsley and serve immediately.