Ingredients:
- 1 lb Pipette or shell pasta (Lumaconi)
- 1 tbsp Salt (for the pasta water)
- 1/4 cup Unsalted butter
- 1/4 cup All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 8 oz Extra-sharp white cheddar cheese, freshly grated
- 2 oz High-quality American cheese or White processed cheese
- 1/2 tsp Dijon mustard
- 1/4 tsp Kosher salt
- 1/4 tsp White pepper
Instructions:
- Boil 4 quarts of water in a large pot. Add 1 tbsp salt. Once roaring, add 1 lb pipette pasta. Cook for 8-9 minutes until the pasta has a slight bite in the center. Note: It will soften further when combined with the hot sauce.
- In a heavy saucepan over medium heat, melt 1/4 cup unsalted butter until it begins to foam and sizzle. Do not let it brown; we want a clean, milky flavor for this white sauce.
- Whisk in 1/4 cup all purpose flour. Cook for 1-2 minutes until it smells slightly nutty and looks like wet sand. This removes the raw flour taste that ruins many homemade sauces.
- Slowly pour in 2 cups whole milk and 1 cup heavy cream, whisking constantly. Increase heat slightly until the mixture begins to simmer and thickens enough to coat the back of a spoon.
- Stir in 1/2 tsp Dijon mustard and 1/4 tsp white pepper. This is where the layers of flavor start to build, giving the sauce that complex, professional profile.
- Lower the heat to low. Add the 2 oz of American cheese first, whisking until melted. Then, add the 8 oz freshly grated white cheddar in three batches, whisking gently until each batch is fully incorporated and glossy.
- Drain your pasta thoroughly — shake that colander! Pour the hot pasta into the cheese sauce. Use a large spoon to fold everything together until every shell is brimming with velvety sauce.
- Taste a spoonful. Add 1/4 tsp kosher salt if needed. The sharpness of your cheddar will dictate how much extra salt you need to make the flavors pop.
- Let the mac and cheese sit for 2-3 minutes. This allows the sauce to thicken slightly and adhere to the pasta for that classic, heavy coated look.