Ingredients
Equipment
Instructions
- Bring a large pot of heavily salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain well and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute.
- Gradually pour in the warm milk while whisking continuously until smooth. Increase heat to medium-high and bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
- Stir in the paprika, garlic powder, Dijon mustard, salt, and white pepper.
- Remove the saucepan from the heat. Add the shredded white cheddar and Gruyère cheeses in handfuls, stirring until each batch is melted and smooth before adding the next.
- Add the drained macaroni to the cheese sauce and stir until everything is well combined and creamy. Serve immediately.
Notes
For the smoothest sauce, ensure you shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
Warming the milk before adding it to the roux helps prevent lumps and creates a smoother béchamel base.
For a baked version, transfer the finished mac and cheese to a baking dish, top with buttered breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
Warming the milk before adding it to the roux helps prevent lumps and creates a smoother béchamel base.
For a baked version, transfer the finished mac and cheese to a baking dish, top with buttered breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
