Ingredients:

  • 1 pound Elbow Macaroni or Shells
  • 1 Tbsp Kosher Salt (for pasta water)
  • 6 Tbsp Unsalted Butter
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warm
  • ½ cup Heavy Cream (Double Cream)
  • 4 ounces Cream Cheese, cubed, room temperature
  • 1 tsp Dry Mustard Powder
  • ½ tsp Smoked Paprika
  • ½ tsp Garlic Powder (optional)
  • ¼ tsp White Pepper
  • 1 tsp Kosher Salt, or to taste (for sauce)
  • 3 cups Sharp Cheddar Cheese (12 oz), freshly grated, divided
  • 1 cup Monterey Jack Cheese (4 oz), freshly grated
  • ½ cup Parmesan Cheese, freshly grated

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with butter.
  2. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for two minutes less than the package directions (it must be very al dente). Drain the pasta immediately and rinse quickly with cool water to halt the cooking process. Set aside.
  3. Create the Roux: In a heavy-bottomed saucepan, melt the 6 Tbsp of butter over medium heat. Whisk in the flour until smooth. Cook the roux for 2 to 3 minutes, stirring constantly, until it smells slightly nutty and loses the raw flour aroma.
  4. Build the Béchamel: Slowly and gradually whisk the warm milk into the roux. Pour in small additions initially to prevent lumps, whisking until smooth after each pour.
  5. Thicken the Sauce: Bring the sauce to a gentle simmer, stirring constantly, and cook for about 5 minutes until the sauce has noticeably thickened enough to coat the back of a spoon. Reduce heat to low.
  6. Add Flavor and Cream: Whisk in the heavy cream, cubed cream cheese, mustard powder, smoked paprika, garlic powder (if using), white pepper, and salt. Continue stirring until the cream cheese is completely melted and incorporated, creating a velvety texture.
  7. Melt the Cheese: Remove the sauce from the heat. Stir in 2.5 cups of the grated Sharp Cheddar and all the Monterey Jack until fully melted and smooth. Do not boil the sauce once the cheese is added.
  8. Combine: Pour the reserved, slightly undercooked pasta into the large saucepan with the cheese sauce. Stir gently but thoroughly until every piece of macaroni is fully coated.
  9. Transfer and Top: Pour the mixture evenly into the prepared baking dish.
  10. Final Topping: In a small bowl, combine the remaining ½ cup of Sharp Cheddar and the ½ cup of grated Parmesan. Sprinkle this mixture evenly over the top of the mac and cheese.
  11. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown, bubbly around the edges, and the internal sauce is hot throughout.
  12. Rest: Remove from the oven and let rest on the counter for 10 minutes before serving. This allows the sauce to set properly.