Ingredients:

  • 2 Tbsp Unsalted Butter
  • 3 cups Whole Milk
  • 1 cup low sodium Chicken or Vegetable Stock
  • 1/2 cup Water
  • 1 tsp English Mustard Powder or Dry Mustard
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 8 oz Elbow Macaroni (or other small, short pasta)
  • 6 oz Sharp Cheddar Cheese (freshly grated)
  • 4 oz Gruyère or Monterey Jack Cheese (freshly grated)

Instructions:

  1. Grate all the cheddar and secondary cheese (Gruyère/Jack) and set aside at room temperature. Combine the milk, stock, and water in a separate jug.
  2. Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the butter and melt until foamy. Stir in the mustard powder, garlic powder, salt, and pepper. Cook for 30 seconds until fragrant.
  3. Pour in the combined milk, stock, and water and bring the mixture to a rolling simmer. Stir in the macaroni. Immediately reduce the heat to medium-low to maintain a gentle, continuous simmer. Cook for 15–20 minutes, stirring frequently (every 1–2 minutes) to prevent sticking, until the pasta is tender (al dente) and the liquid has thickened into a very creamy, loose sauce.
  4. CRUCIAL: Take the pot completely off the heat source. Add one-third of the grated cheese into the sauce and stir continuously until fully melted and smooth. Repeat this process with the second batch of cheese, and then the final batch, stirring until you achieve a homogeneous, glossy, and beautifully thick sauce.
  5. Taste the Mac & Cheese and adjust salt and pepper if necessary. If the sauce is too thick, stir in a splash of warm milk (1–2 Tbsp) until the desired consistency is achieved. Serve immediately.