Ingredients:

  • 1 lb Elbow Macaroni (or other small shape)
  • Salt (for boiling water)
  • 2 Tbsp Unsalted Butter
  • 1 (12 oz) can full fat Evaporated Milk
  • 1 cup Whole Milk (full fat preferred)
  • 4 oz full fat Cream Cheese (cut into 1-inch cubes)
  • 1 tsp English Mustard Powder (or Dijon)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Freshly Ground Black Pepper
  • Fine Sea Salt (to taste)
  • 8 oz Sharp Cheddar Cheese, grated
  • 4 oz Monterey Jack or Gruyère Cheese, grated

Instructions:

  1. Bring a large pot of water to a rolling boil. Season generously with salt. Add the macaroni and cook according to package directions, aiming for al dente. Drain the pasta well and set aside immediately. Do not rinse the pasta.
  2. In the medium saucepan, melt the butter over medium-low heat. Pour in the evaporated milk and whole milk. Add the cubed cream cheese. Whisk continuously over medium-low heat until the cream cheese is completely melted and incorporated. Do not allow the mixture to boil aggressively.
  3. Once the sauce is smooth, whisk in the mustard powder, garlic powder, onion powder, salt, and pepper. Reduce the heat to the lowest setting possible (or remove the pan from the heat entirely for 60 seconds).
  4. Add the grated cheddar and Monterey Jack cheeses to the milk mixture, a large handful at a time. Whisk vigorously after each addition until the cheese is fully melted and the sauce is perfectly smooth and glossy. Ensure the heat remains very low. Taste and adjust salt and pepper if necessary.
  5. Add the drained macaroni directly into the cheese sauce. Gently fold the pasta into the sauce until every piece is coated beautifully. Serve immediately.