Ingredients:

  • 1 lb Elbow Macaroni or Cellentani pasta
  • 2 tsp Kosher Salt (for the boiling water)
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 1 cup Evaporated Milk
  • 1 cup Heavy Cream
  • 1 cup Whole Milk
  • 2 cups Sharp Yellow Cheddar Cheese, freshly grated
  • 1 cup Monterey Jack Cheese, freshly grated
  • 1/2 cup Grated Parmesan Cheese (Plus 2 Tbsp for the topping)
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Grate all cheeses (Cheddar, Monterey Jack, Parmesan) and ensure they are at room temperature. Set aside.
  2. Cook Pasta: Bring salted water to a rolling boil. Add macaroni and cook only until al dente (1–2 minutes less than package directions). Drain the pasta immediately and set aside without rinsing.
  3. Make the Roux: Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, for 1–2 minutes until the mixture smells nutty and lightens slightly in colour.
  4. Create the Béchamel: Slowly stream in the evaporated milk, heavy cream, and whole milk while whisking vigorously to prevent lumps. Continue to whisk until the sauce is fully smooth.
  5. Thicken: Increase heat slightly and bring the mixture to a gentle simmer, stirring constantly. Simmer for 3–5 minutes until the sauce coats the back of a spoon thickly. Remove the saucepan from the heat immediately.
  6. Season: Whisk in the salt, black pepper, mustard powder, and paprika. Taste and adjust seasoning.
  7. Add Cheese: Working in small handfuls, gradually stir the grated Cheddar and Monterey Jack into the warm sauce until fully melted and smooth (reserve 1/4 cup of this blend for the topping). Do not return the pot to the heat. Finally, stir in the main batch of Parmesan.
  8. Combine: Pour the cooked, drained macaroni into the cheese sauce. Stir gently but thoroughly until every piece of pasta is coated in the thick sauce.
  9. Bake Prep: Transfer the mixture into the prepared baking dish. Combine the reserved 1/4 cup cheese blend and the remaining 2 Tbsp of Parmesan. Sprinkle evenly over the mac and cheese.
  10. Bake and Rest: Bake for 20–25 minutes, or until the topping is golden brown and bubbling enthusiastically. Remove from the oven and let it rest for 10 minutes before serving.