Ingredients:

  • 1 lb (450g) elbow macaroni or shell pasta
  • 1 tbsp (15g) salt
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (65g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1g) ground nutmeg
  • salt to taste
  • black pepper to taste
  • 4 cups (450g) sharp cheddar cheese, freshly grated
  • 2 cups (225g) Monterey Jack cheese, freshly grated

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than the package directions. Drain and set aside.
  2. Melt the butter over medium heat in a heavy-bottomed saucepan. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and looks pale gold.
  3. Gradually pour in the warmed milk, whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Turn the heat to low or remove the pan from the burner. Stir in the garlic powder, paprika, and nutmeg.
  5. Gradually fold in the grated sharp cheddar and Monterey Jack cheese one handful at a time, stirring until the sauce is a glossy, molten gold.
  6. Fold the undercooked macaroni into the cheese sauce and stir gently until every noodle is enveloped.