Ingredients:

  • 1 lb elbow macaroni
  • 2 cups whole milk
  • 2 cups cold water
  • 1 tsp sea salt
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 4 tbsp unsalted butter, cubed
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground mustard
  • 1/4 tsp black pepper

Instructions:

  1. Combine ingredients. Place 1 lb elbow macaroni, 2 cups whole milk, 2 cups cold water, and 1 tsp sea salt into your pot. Note: Starting with cold liquids ensures the pasta doesn't stick together immediately.
  2. Bring to a simmer. Turn the heat to medium high until the liquid begins to bubble around the edges.
  3. Adjust the heat. Lower the flame to medium low to maintain a gentle bubble. Note: Too much heat will curdle the milk and evaporate the liquid before the pasta is cooked.
  4. Stir frequently. Cook for about 8-10 minutes until the pasta is tender and most liquid is absorbed. It should look like a thick, starchy slurry at the bottom.
  5. Add the spices. Stir in 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp ground mustard, and 1/4 tsp black pepper.
  6. Incorporate butter. Toss in the 4 tbsp cubed butter until it is fully melted and the sauce looks shiny.
  7. Remove from heat. This is the most important step. Take the pot off the burner entirely. Note: Excess heat after adding cheese is the number one cause of a broken, oily sauce.
  8. Add cheese in batches. Stir in the 3 cups sharp cheddar and 1 cup Monterey Jack one handful at a time.
  9. Stir gently. Continue stirring until the cheese is completely melted and the sauce is perfectly smooth.
  10. Rest briefly. Let it sit for 2 minutes until the sauce thickens and clings to the noodles.