Ingredients:

  • 2 Tbsp Unsalted Butter
  • 8 oz Dried Elbow Macaroni
  • 2 cups Low Sodium Chicken or Vegetable Stock
  • 2 cups Full-Fat Milk (Whole Milk)
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Garlic Powder
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper
  • 8 oz Sharp Cheddar Cheese (Freshly Grated)
  • 4 oz Gruyère or Monterey Jack Cheese (Freshly Grated)

Instructions:

  1. Melt the Butter: In your large heavy-bottomed pot, melt the butter over medium heat until foamy.
  2. Add Liquid and Seasoning: Pour in the chicken stock, milk, dry mustard, garlic powder, salt, and pepper. Stir well to combine the seasonings.
  3. Bring to a Boil: Increase the heat to medium-high and bring the liquid mixture to a vigorous boil, stirring frequently to ensure the milk doesn't catch on the bottom.
  4. Add Pasta and Simmer: Once boiling, stir in the macaroni. Immediately reduce the heat to a gentle simmer (medium-low) to prevent boil-overs.
  5. Cook and Agitate: Cook, stirring often (every 1-2 minutes) for 15 to 18 minutes, or until the pasta is al dente and nearly all the liquid has been absorbed. The mixture should look very thick and soupy, but not runny.
  6. Remove from Heat (Crucial Step): Once the pasta is cooked and the sauce is thickened, remove the pot completely from the heat source. Do not add the cheese while the pot is actively boiling or simmering.
  7. Temper the Cheese: Gradually add the grated cheese, handful by handful, stirring vigorously until each addition is fully melted and incorporated before adding the next.
  8. Check Seasoning: Taste the finished sauce and adjust salt and pepper as needed.
  9. Serve Immediately: Mac and cheese is best enjoyed piping hot, straight from the pot.