Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp sea salt
  • 12 oz sharp Cheddar cheese, grated
  • 4 oz Monterey Jack cheese, grated
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 4 tbsp unsalted butter, cubed
  • 1 tsp dry mustard powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Boil a large pot of water and add 1 tbsp sea salt. Add the pasta and cook for 7 minutes (al dente). Drain and reserve 1/2 cup pasta water. Do not rinse.
  2. In the same pot over medium heat, add 1 cup heavy cream, 0.5 cup whole milk, and 4 tbsp cubed butter.
  3. Whisk in the 1 tsp mustard powder, 0.5 tsp smoked paprika, 0.25 tsp cayenne, 0.5 tsp salt, and 0.25 tsp black pepper. Simmer and thicken for 3-4 minutes until it coats the back of a spoon.
  4. Turn the heat to low. Add the 12 oz sharp Cheddar and 4 oz Monterey Jack in three separate batches, whisking constantly.
  5. Return the cooked macaroni to the pot. Fold gently until every noodle is coated in the cheese sauce.
  6. If it looks too thick, add a tablespoon or two of the reserved pasta water. Let the dish sit for 2 minutes off the heat until the sauce clings tightly to every curve of the macaroni.