Ingredients:

  • 16 oz elbow macaroni
  • 4 quarts water
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 oz American cheese, sliced (as per article step 8 implication)
  • 8 oz extra sharp yellow cheddar, hand-grated
  • 4 oz sharp white cheddar, hand-grated
  • 1/2 tsp dry mustard powder
  • 1/4 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 4 oz sharp cheddar, shredded (for topping)
  • 2 tbsp grated Romano cheese
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Bring 4 quarts of heavily salted water to a rolling boil in a large pot. Note: The water should taste like the sea to season the pasta from the inside out.
  2. Cook the 16 oz elbow macaroni for exactly 6 minutes until firm and slightly undercooked.
  3. Drain the pasta in a colander but do not rinse it. Note: We need that starch for the sauce to stick.
  4. In your Dutch oven over medium low heat, melt the 1/4 cup unsalted butter until foaming but not browned.
  5. Whisk in the 1/4 cup flour and cook for 2 minutes until it smells slightly nutty and looks like pale sand.
  6. Slowly pour in the 2 cups whole milk and 1 cup heavy cream in a thin stream while whisking vigorously to avoid any lumps.
  7. Simmer the mixture for about 3-5 minutes until it is thick enough to coat the back of a wooden spoon.
  8. Drop the heat to the lowest setting and stir in the American cheese, 8 oz yellow cheddar, 4 oz white cheddar, mustard, and paprika until the sauce is glossy and completely molten.
  9. Gently fold the par boiled macaroni into the cheese sauce until every noodle is filled and coated.
  10. Pour into your 9x13 dish, top with the remaining 4 oz cheddar, Romano, and Parmesan, and bake at 375°F (190°C) for 15-20 minutes until the top is bubbling and deep golden brown.