Ingredients:

  • 8 oz Elbow Macaroni (or other short pasta shape)
  • 1 Tbsp Kosher Salt (for the pasta water)
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • ½ tsp Garlic Powder
  • 1 tsp Dried Mustard Powder
  • ½ tsp Black Pepper (freshly cracked)
  • 12 oz Evaporated Milk (full fat, 1 can)
  • ½ cup Whole Milk (or half-and-half)
  • ½ tsp Hot Sauce (optional)
  • 6 oz Sharp Cheddar Cheese (freshly grated, room temperature)
  • 4 oz Monterey Jack or Gruyère Cheese (freshly grated, room temperature)
  • 2 oz Cream Cheese (softened, optional)
  • Salt (to taste)

Instructions:

  1. Grate all cheeses and set them aside to come to room temperature. Measure out the remaining ingredients. Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente (6–8 minutes).
  2. Before draining, scoop out approximately 1 cup (240ml) of the starchy pasta water. Drain the macaroni well and set aside, reserving the pasta pot for the sauce.
  3. Return the empty pasta pot to medium heat. Add the unsalted butter and melt completely. Whisk in the flour, garlic powder, mustard powder, and black pepper. Cook, stirring constantly, for 60 to 90 seconds until the mixture (the roux) is smooth and smells faintly nutty—do not let it brown.
  4. Turn the heat down to medium-low. Slowly pour in the evaporated milk while constantly whisking to prevent lumps. Once fully incorporated, whisk in the whole milk and hot sauce. Bring the sauce mixture to a very gentle simmer (do not boil vigorously). Cook, whisking occasionally, for 3–4 minutes until the sauce slightly thickens and coats the back of a spoon.
  5. Crucially, turn the heat OFF completely. Add the softened cream cheese (if using) and whisk vigorously until fully melted and smooth.
  6. Add the grated Cheddar and Monterey Jack cheeses, a handful at a time, whisking well after each addition until fully melted and smooth. Ensure the sauce remains off the heat while adding cheese to prevent splitting.
  7. If the sauce is too thick, whisk in the reserved starchy pasta water, 1 tablespoon at a time, until the desired silky consistency is achieved. Taste the sauce and add salt as needed.
  8. Add the cooked macaroni back into the pot with the cheese sauce. Stir gently until every piece is coated in the luxurious sauce. Serve piping hot immediately.