Ingredients:

  • 1 pound Elbow Macaroni (or small shells)
  • 2 teaspoons Kosher Salt (for pasta water)
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 1 (12 oz) can Evaporated Milk
  • 1 cup Whole Milk
  • 4 ounces Cream Cheese, softened and cubed
  • 1 teaspoon Dried Mustard Powder
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Black Pepper, freshly ground
  • Kosher Salt, to taste
  • 8 ounces Sharp Yellow Cheddar, freshly grated
  • 4 ounces Monterey Jack or Gruyère, freshly grated

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until perfectly al dente—about 1 minute less than the package instructions. Before draining, reserve 1 cup (240ml) of the starchy pasta cooking water. Drain the macaroni well and set aside.
  2. In a medium saucepan, melt 4 tablespoons of butter over medium heat until foamy. Whisk in the 4 tablespoons of all-purpose flour until a thick paste (the roux) forms. Cook the roux for 60 to 90 seconds, whisking continuously, until it smells slightly nutty but has not turned brown.
  3. Slowly pour in the evaporated milk and whole milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly (3-4 minutes). Reduce the heat to low. Add the cubed cream cheese, mustard powder, smoked paprika, salt, and pepper. Stir until the cream cheese has completely melted and incorporated into a smooth béchamel base.
  4. Remove the saucepan completely from the heat source. Gradually add the grated cheddar and Monterey Jack/Gruyère blend, stirring gently with a rubber spatula until each addition is fully melted before adding the next. The residual heat will melt the cheese perfectly, preventing it from splitting or becoming oily. Taste and adjust seasoning.
  5. If the sauce is too thick, whisk in a tablespoon of the reserved pasta water at a time until the desired luscious consistency is achieved. Pour the creamy cheese sauce over the cooked macaroni in the large pot. Stir gently until every piece of pasta is thoroughly coated in the golden sauce. Serve immediately.