Ingredients:

  • 1 lb Large Elbow Macaroni
  • 6 tbsp Unsalted high-fat butter
  • 1/2 cup All-purpose flour
  • 3 cups Whole milk
  • 1 cup Heavy cream
  • 1 tsp Dry mustard
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Nutmeg
  • 12 oz Extra-Sharp Yellow Cheddar, hand-grated
  • 8 oz Monterey Jack or Gruyere, hand-grated
  • 4 oz Low-moisture Mozzarella, hand-grated
  • Salt and freshly cracked black pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C). Bring a large pot of heavily salted water to a rolling boil.
  2. Cook the macaroni for exactly 6 minutes. You want them al dente or even slightly firmer. Drain them and set them aside. Note: Do not rinse the pasta; the surface starch helps the sauce stick.
  3. In a deep saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the raw scent is gone, creating a blonde roux.
  4. Gradually whisk in the whole milk and heavy cream. Continue whisking over medium heat until the sauce thickens and reaches a silk-like consistency.
  5. Stir in the dry mustard, garlic powder, smoked paprika, nutmeg, salt, and pepper.
  6. Turn off the heat. Stir in about 75% of your grated Extra Sharp Cheddar, Monterey Jack, and Mozzarella. Stir gently until the cheese has melted into a smooth, thick liquid. Taste it now — add salt and pepper as needed. Fold in the cooked macaroni until every tube is filled with sauce.
  7. Pour half of the mixture into your baking dish. Sprinkle a layer of the remaining cheese. Pour the rest of the mac on top and finish with the last of the cheese. Bake at 350°F (180°C) for 30 minutes until the top is golden and crackling. Let it rest for 10 minutes before serving. Note: Resting allows the sauce to set so it doesn't run all over the plate.