Start by shredding your cheese. While pre-packaged shredded cheese can save time, freshly shredded cheese melts smoother and adds better flavor. Lay out all your ingredients so you’re organized. The last thing you want is to be scrambling around looking for that forgotten ingredient while your pasta is cooking.

In a large pot or Dutch oven, combine your uncooked pasta, water, and milk. Bring this mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking. You’ll start to feel that wonderful aroma of cooking pasta mingle with the warmth of the milk.

Once the pasta is at a steady boil, reduce the heat to medium-low and stir in your Dijon mustard, garlic powder, and sea salt. The goal is to infuse the pasta with flavor as it cooks. Let it simmer for about ten minutes, keeping an eye on it and stirring to ensure the pasta cooks evenly and doesn’t clump together.

After ten minutes, test your pasta for doneness. If it’s al dente, it’s time for the magic. Turn off the heat and stir in the shredded cheddar and grated Parmesan. Imagine the cheese melting as you mix it all in. Add in the unsalted butter and smoked paprika for richness and flavor, stirring until everything is creamy and delicious. Oh, and don’t forget to season with freshly cracked black pepper to taste.

Your one pot mac and cheese is ready! Serve it hot, perhaps with a sprinkle of additional cheese or a dash of paprika on top for presentation. This dish is best enjoyed fresh, but let’s talk about storage and leftovers next.