Ingredients:

  • 1 pound (450 g) Elbow Macaroni or Medium Shells
  • 2 teaspoons (10 g) Kosher Salt (for boiling water)
  • 1/2 cup (113 g) Unsalted Butter
  • 1/2 cup (65 g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk, warmed slightly
  • 1 can (12 oz) (355 ml) Evaporated Milk
  • 1 teaspoon (5 g) Dry Mustard Powder
  • 1/2 teaspoon (2.5 g) Smoked Paprika (optional, for depth)
  • 1 teaspoon (5 g) Kosher Salt (plus more to taste)
  • 1/4 teaspoon (1.25 g) Freshly Ground Black Pepper
  • 4 cups (about 450 g) Sharp Yellow Cheddar Cheese, freshly shredded
  • 1 cup (about 110 g) Monterey Jack or Gruyère Cheese, freshly shredded

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Bring a large pot of salted water to a rolling boil. Add macaroni and cook only until al dente (about 2 minutes less than package directions). Drain immediately and rinse briefly with cool water to stop cooking. Set aside.
  2. In a heavy-bottomed saucepan over medium heat, melt the unsalted butter until frothy. Whisk in the flour constantly until a smooth roux forms. Cook the roux for 2–3 minutes, stirring, until it smells slightly nutty and loses the raw flour taste.
  3. Slowly pour the warm whole milk into the roux, whisking continuously to ensure no lumps form. Bring the mixture to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes). Pour in the evaporated milk and stir until fully combined.
  4. Stir in the dry mustard powder, smoked paprika, salt, and pepper. Turn off the heat before adding the cheese. Add the shredded cheese blend (Cheddar and Monterey Jack/Gruyère) in three batches, stirring until each batch is completely melted and smooth before adding the next. The final result should be a silky, glossy sauce.
  5. Pour the drained macaroni into the large saucepan containing the cheese sauce. Stir gently until every noodle is coated. Scrape the mixture into the prepared 9x13 inch baking dish, spreading it evenly.
  6. Bake for 15–20 minutes, or until the top is bubbly and the edges are golden. Remove from the oven and let rest for 5–10 minutes before serving.