Ingredients:

  • 1 lb Elbow Macaroni
  • 6 Tbsp Unsalted Butter
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk (warmed slightly)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Dry Mustard Powder
  • 12 oz Sharp Yellow Cheddar (freshly grated, divided)
  • 4 oz Monterey Jack Cheese (freshly grated)
  • 2 oz American Cheese (sliced or cubed)
  • 1/4 cup Parmesan Cheese (finely grated)

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Cook the macaroni in heavily salted water for 1-2 minutes less than the package directions (must be very firm/al dente). Drain immediately and rinse quickly with cold water to halt cooking. Set aside.
  3. Make the Roux: Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour continuously for 1-2 minutes until a smooth, pale paste forms and begins to smell nutty.
  4. Build the Béchamel: Gradually whisk in the warmed milk, adding about one cup at a time. Whisk constantly until smooth and lump-free.
  5. Thicken: Bring the mixture to a simmer over medium heat, stirring often. Cook for 5-7 minutes, or until the sauce is thick enough to coat the back of a spoon. Remove from heat.
  6. Seasoning and Cheese: Whisk in the salt, black pepper, and dry mustard powder. Add the Monterey Jack, American cheese, and 10 oz of the sharp Cheddar. Stir gently until all the cheese is completely melted and the sauce is uniform and silky smooth. Do not return to heat.
  7. Combine: Pour the cheese sauce over the prepared pasta and toss gently until every piece is coated.
  8. Assemble and Top: Transfer the mixture into the prepared baking dish. Combine the remaining 2 oz of sharp Cheddar and the Parmesan cheese, and sprinkle evenly over the top.
  9. Bake: Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the top is golden brown and crisp.
  10. Rest: Remove from the oven and allow to rest for 5-10 minutes before serving. This allows the sauce to set up properly.