Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp sea salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground mustard
  • 1/4 tsp smoked paprika
  • 8 oz sharp cheddar cheese, freshly grated
  • 4 oz Gruyère cheese, freshly grated

Instructions:

  1. Boil the elbow macaroni in heavily salted water for about 7-8 minutes to achieve an al dente texture. Note: Stop when it's slightly firm (al dente) because it will continue to cook in the sauce. Reserve 1/2 cup of the starchy pasta water before draining the noodles.
  2. In a medium heavy-bottomed saucepan, melt the unsalted butter over medium heat until foamy. Whisk in the all-purpose flour and cook for 1–2 minutes to remove the raw flour taste without browning.
  3. Slowly stream in the whole milk and heavy cream while whisking constantly to ensure a smooth emulsion. Whisk in the garlic powder, onion powder, ground mustard, and smoked paprika. Simmer until the sauce is thick enough to coat the back of a spoon.
  4. Reduce heat to low. Add the grated sharp cheddar and Gruyère in three stages, whisking until completely melted and incorporated before adding the next batch.
  5. Fold the cooked macaroni into the cheese sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired velvety consistency. Serve immediately.