Step 1

Heat oven to 350° Fahrenheit.

Step 2

Cook pasta in very salty water until it’s a few minutes less than al dente. (The pasta will continue to cook in the oven, so undercooking it during the boiling phase helps it hold up once baked!) Drain and set aside.

Step 3

Melt butter in a large saucepan over medium heat. Whisk in flour to form a roux and cook for 30 seconds to 1 minute, until fragrant.

Step 4

Whisk the milk into the roux a little at a time, making sure to work out all the clumps so you have a smooth sauce. Cook over medium heat, whisking occasionally, until milk has thickened, about 5 minutes.

Step 5

Whisk mustard powder, cayenne, paprika, salt, and black pepper into sauce.

Step 6

Turn off the heat. Add most of the cheddar cheese (reserve 1/2 cup for topping the mac later) and stir until melted.

Step 7

Stir cooked pasta into sauce.

Step 8

Pour pasta into an oven-safe baking dish (we used a cast iron skillet). Top with remaining cheese.

Step 9

Bake at 350° F for 15-25 minutes, or until cheese has melted and edges are crispy.

Step 10

Top with fresh chopped parsley and another pinch of spices (optional) and serve immediately.