Ingredients:

  • 1 pound (450 g) Elbow Macaroni or Cavatappi
  • 1 teaspoon (5 ml) Salt (for boiling water)
  • 4 Tablespoons (56 g) Unsalted Butter
  • 4 Tablespoons (30 g) All-Purpose Flour (Plain Flour)
  • 2 cups (475 ml) Whole Milk (full-fat)
  • 1/2 cup (120 ml) Evaporated Milk (or whole milk for substitution)
  • 2 cups (240 g) Sharp Cheddar Cheese, freshly grated
  • 1 cup (120 g) Gruyère or Monterey Jack Cheese, freshly grated
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1/2 teaspoon (2.5 ml) Onion Powder
  • 1/4 teaspoon (1.25 ml) Smoked Paprika (optional)
  • Salt and freshly ground Black Pepper (to taste)

Instructions:

  1. Grate all the cheddar and Gruyère cheeses, ensuring they are ready to go. Do not use pre-shredded cheese. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente. Drain the pasta immediately. Reserve about 1/2 cup (120 ml) of the starchy pasta water before draining. Set the pasta aside.
  2. In a medium saucepan, melt the 4 Tablespoons of butter over medium heat until foamy. Whisk in the flour thoroughly. Cook for 1–2 minutes, stirring constantly (this is the roux). Cook until the raw flour smell disappears, but do not let it brown.
  3. Slowly pour in the whole milk and evaporated milk, whisking constantly to prevent lumps. Bring the mixture to a simmer, stirring occasionally. Once it reaches a gentle bubble, reduce the heat to low. The sauce should thicken considerably and coat the back of a spoon. Crucially, remove the saucepan completely from the hob before adding the cheese.
  4. Add the Dijon mustard, onion powder, and paprika. Then, add the grated cheese a small handful at a time, whisking until each addition is fully melted and smooth before adding the next. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, stir in a splash of the reserved pasta water.
  5. Pour the finished cheese sauce over the drained, cooked pasta in the large stockpot. Stir gently until the pasta is fully coated in the glossy sauce. If the mixture has cooled too much, return the pot to very low heat for 30 seconds, stirring continuously (Do not boil). Dish up immediately.