White Cheddar Mac and Cheese with Mild Cheddar Cheese

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup half-and-half
• 8 ounces white cheddar cheese, shredded
• 8 ounces mild cheddar cheese, shredded
• 1/2 teaspoon ground mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. 1

   Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of al dente, about 7 minutes.

   7:00 · Boil pasta
2. 2

   Drain the macaroni and set aside, tossing lightly to prevent sticking.

3. 3

   In a 6-quart saucepan over medium heat, melt the butter until foaming.

   2:00 · Melt butter
4. 4

   Whisk in the flour and cook, whisking constantly, until the mixture is smooth and light golden, about 1 minute 30 seconds.

   1:30 · Cook roux
5. 5

   Gradually whisk in the milk and half-and-half, pouring slowly to avoid lumps.

6. 6

   Cook the sauce over medium heat, whisking frequently, until thickened and bubbling gently, about 8 minutes.

   8:00 · Thicken sauce
7. 7

   Reduce the heat to low and stir in the ground mustard, garlic powder, cayenne, salt, and black pepper.

8. 8

   Add the white cheddar and mild cheddar cheese by handfuls, stirring until each addition melts smoothly before adding more.

   3:00 · Melt cheese
9. 9

   Fold the drained macaroni into the cheese sauce until every piece is coated.

10. 10

    Reduce heat to low and warm through for 2 to 3 minutes, stirring often, then serve immediately.

    2:00 · Warm through