Ingredients:

  • 8 oz elbow macaroni or cavatappi
  • 1 tsp sea salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups 2% milk
  • 1/4 tsp garlic powder
  • 1/4 tsp dry mustard
  • 1/8 tsp cayenne pepper
  • 1.5 cups extra sharp white cheddar, freshly grated
  • 1/2 cup Gruyère cheese, freshly grated

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the 8 oz macaroni and cook for exactly 1 minute less than the package instructions until al dente and firm to the bite. Note: The pasta continues cooking slightly in the hot sauce later.
  2. In a medium heavy bottomed saucepan over medium heat, melt the 2 tbsp butter. Whisk in the 2 tbsp flour and cook for 1-2 minutes until bubbling and smelling slightly nutty.
  3. Slowly pour in the 1.5 cups milk while whisking constantly. Note: Adding it slowly prevents the flour from clumping into heavy lumps.
  4. Whisk in the 1/4 tsp garlic powder, 1/4 tsp dry mustard, and 1/8 tsp cayenne pepper.
  5. Continue cooking the sauce, whisking frequently, for 3-5 minutes until it is thick enough to coat the back of a spoon.
  6. Remove the saucepan from the heat immediately. Note: Too much heat at this stage will break the cheese sauce.
  7. Gradually fold in the 1.5 cups grated cheddar and 0.5 cup Gruyère, stirring gently until the sauce is glossy and the cheese has completely vanished.
  8. Drain your cooked pasta and add it directly to the saucepan.
  9. Toss the mixture thoroughly until every noodle is submerged in a thick, creamy coating.
  10. Serve immediately while the sauce is at its peak silkiness.