Ingredients
16oz noodles macaroni, cavatappi , whatever you want!
10 oz sharp cheddar, grated
10 oz gouda, grated
4 tbsp unsalted butter
¼ cup all purpose flour
2 ½ cups whole milk
1 egg
2 tsp dijon mustard
4 tsp seasoned salt
2 tsp smoked paprika
¼ tsp cayenne (optional)
oil to prep the pan
Salt for seasoning water
1 cup pasta water
Directions
Step 1
Preheat oven to 425F.
Step 2
Reserve 1/4 of the total cheese and set it aside.
10 oz sharp cheddar, grated
10 oz gouda, grated
Step 3
Big a large pot of heavily salted water set over high high to a boil. Once boiling add in your noodles and cook to per package instructions - BUTTTT basically just to under al dente. So when you bite it in half you have a ring of uncooked pasta in the center.
Salt for seasoning water
16oz noodles macaroni, cavatappi , whatever you want!
Step 4
Reserve 1 cup of pasta water, strain the pasta, and set it aside. (You can also boil and cook while you're making the sauce)
1 cup pasta water
Step 5
Set a large dutch oven over medium heat. Add in the butter and allow to melt.
4 tbsp unsalted butter
Step 6
Once the butter is melted add in the flour and whisk constantly to toast it. It'll go from a pale yellow to a graham cracker color - about 1-3 minutes.
¼ cup all purpose flour
Step 7
Once toasted, add in milk the by the 1/2 cup. Pour in, whisk vigorously until combined, then add in more. It may be scary when you first add in the milk because it'll separate and sputter, but just mixie mix and it'll come together.
2 ½ cups whole milk
Step 8
Once all the milk is added, lower the temp slightly and allow to cook for 3-5 minutes longer, stirring frequently. It'll continue to thicken up during this time.
Step 9
Take 1/4-1/2 of the milk mixture and add it to a different bowl/vessel. Add the egg and mixie mix to combine. This is tempering the egg so that it doesn't cook and turn to scrambled eggs when you add it to the pot. Once mixed, add to the pot and whisk to combine.
1 egg
Step 10
Next add in the seasonings and dijon, mixie mix.
2 tsp dijon mustard
4 tsp seasoned salt
2 tsp smoked paprika
¼ tsp cayenne (optional)
Step 11
Then all of the cheese, minus that reserved 1/4, is gonna go in. You may want to add in 1/4 cup of water at this point just to help it all incorporate. But continue stirring and adding water by the 1/4 cup (IF NEEDED!!! YOU MAY NOT NEED EXTRA WATER) until all of the cheese is melted and the sauce is smooth.
10 oz sharp cheddar, grated
10 oz gouda, grated
Step 12
Then add in the the cooked pasta and mixie mix to combine.
16oz noodles macaroni, cavatappi , whatever you want!
Step 13
Prep a large casserole dish with some oil. This will help prevent sticking ANDDDD help it crisp up. I personally like to use a cast iron baking dish because it encourages crisping even more.
oil to prep the pan
Step 14
Add the Mac and cheese to the prepped dish, top with the remaining cheese, and bake at 425F for 10-15 minutes. At this point it should be bubbling and top crisping. If not, turn the broiler on and cook until the top is crispy and browning! This will go fast if you have to use the broiler so DO NOT WALK AWAY!! Literally check every like 30-60 seconds.
Step 15
Allow to cool for 5-10 minutes before diving in and
Step 16
ENJOY!
