Ingredients:

  • 340 g (12 oz) Elbow Macaroni
  • 2 litres Water
  • 1 Tbsp (15 g) Kosher Salt (for pasta water)
  • 113 g (1 stick) Unsalted Butter
  • 80 g (2/3 cup) All-Purpose Flour
  • 720 ml (3 cups) Whole Milk
  • 120 ml (1/2 cup) Heavy Cream
  • 1 tsp (5 ml) Worcestershire Sauce
  • 1 tsp (5 g) Smoked Paprika
  • 1/2 tsp (2.5 g) Garlic Powder
  • 1/2 tsp (2.5 g) Mustard Powder
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Freshly Cracked Black Pepper
  • 225 g (2 cups) Sharp Yellow Cheddar, freshly grated
  • 170 g (1 1/2 cups) Monterey Jack Cheese, freshly grated
  • 50 g (1/2 cup) Parmesan Cheese, finely grated
  • 4 slices American Cheese (high quality processed slices)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease the 9x13 inch casserole dish. Grate all cheeses and set aside, reserving 1/2 cup of the grated Cheddar and Monterey Jack blend for the topping.
  2. Bring salted water to a rolling boil. Add the macaroni and cook for 1–2 minutes less than the package directions (al dente). Drain the pasta well and set aside. Do not rinse.
  3. In a Dutch oven over medium heat, melt the butter until sizzling. Whisk in the flour constantly. Cook the roux for 2 minutes, stirring frequently, until it smells slightly nutty and is light golden (a 'blond roux').
  4. Slowly pour in the whole milk and heavy cream in three additions, whisking vigorously to incorporate fully and eliminate any lumps. Bring the mixture to a gentle simmer, stirring until the sauce thickens and coats the back of a spoon (about 5-8 minutes).
  5. Remove the thickened béchamel from the heat. Whisk in the salt, pepper, garlic powder, mustard powder, smoked paprika, and Worcestershire sauce. Add the four slices of American cheese, stirring until completely melted and smooth.
  6. Gradually incorporate the remaining grated Cheddar, Monterey Jack, and Parmesan, stirring continuously until the sauce is completely smooth and glossy. Do not return the pot to high heat, as this can cause the sauce to split.
  7. Combine the drained pasta and the cheese sauce in a large bowl, ensuring every piece of pasta is fully coated. Pour the mixture evenly into the prepared casserole dish.
  8. Sprinkle the reserved 1/2 cup of mixed grated cheese over the top. Bake for 18–20 minutes, or until the sauce is bubbling around the edges and the top is golden brown. Let rest for 5–10 minutes before serving.