Ingredients:

  • 1 pound (450 g) Elbow Macaroni or Shells
  • 1 tablespoon (15 g) Salt, for boiling water
  • 4 tablespoons (55 g) Unsalted Butter
  • 4 tablespoons (30 g) All-Purpose Flour
  • 4 cups (950 ml) Whole Milk, warmed
  • 1 teaspoon Mustard Powder
  • 1/2 teaspoon Black Pepper
  • Pinch Nutmeg
  • 3 cups (360 g) Sharp Cheddar Cheese, freshly shredded
  • 1 cup (120 g) Gruyère or Monterey Jack, shredded
  • 2 ounces (57 g) Cream Cheese
  • 1/2 cup (120 ml) Pasta Cooking Water, reserved

Instructions:

  1. Cook pasta according to package directions until al dente. Crucially, reserve 1/2 cup of the starchy cooking water before draining. Drain the pasta and set aside.
  2. Make the Roux: In a saucepan, melt the butter over medium heat. Whisk in the flour, mustard powder, salt, pepper, and nutmeg. Cook for 1-2 minutes, stirring constantly, until the mixture is thick and smells slightly nutty (this removes the raw flour taste).
  3. Build the Béchamel: Gradually whisk the warm milk into the roux, pouring slowly to prevent lumps. Continue whisking constantly until the mixture thickens and lightly coats the back of a spoon (about 5-7 minutes). Reduce heat to low.
  4. Melt the Cheese: Remove the saucepan from the heat. Stir in the 2 ounces of cream cheese until fully melted and incorporated. Then, add the shredded cheddar and Gruyère in handfuls, stirring until smooth and completely melted before adding the next batch.
  5. Achieve Optimal Consistency: If the sauce appears too thick, slowly stir in a few tablespoons of the reserved pasta water until the desired rich, coatable consistency is achieved. Taste and adjust seasoning (salt/pepper) as needed.
  6. Combine: Pour the finished cheese sauce over the drained pasta. Gently fold together until every piece of pasta is coated in the luxurious sauce. Serve immediately for stovetop mac and cheese.
  7. Optional: Baking and Topping: Transfer the mac and cheese to a prepared baking dish. Top with optional panko breadcrumbs and melted butter. Bake at 375°F (190°C) for 10-15 minutes, or until the topping is golden brown and the edges are bubbly.