Ingredients:

  • 1 lb (450g) elbow macaroni or cavatappi
  • 1 tbsp (15g) salt
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (65g) all-purpose flour
  • 3 cups (710ml) whole milk, room temperature
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) ground nutmeg
  • 3 cups (340g) sharp cheddar cheese, freshly grated
  • 2 cups (225g) Gruyère or Colby Jack, freshly grated
  • 4 oz (115g) cream cheese, softened and cubed

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1–2 minutes less than the package directions (al dente). Drain and set aside.
  2. Melt the butter over medium heat in a saucepan. Whisk in the flour and cook for 2 minutes until the mixture smells nutty and looks like wet sand.
  3. Gradually pour in the milk, whisking constantly to eliminate lumps. Simmer for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Stir in the garlic powder, smoked paprika, and nutmeg.
  5. Turn the heat to low. Stir in the cubed cream cheese until melted.
  6. Add the grated cheddar and Gruyère one handful at a time, stirring gently until the sauce is a glossy, mahogany-gold liquid.
  7. Fold in the cooked pasta until every noodle is enveloped in the sauce.