White Mac and Cheese

Ingredients

• 1 Pound Short-Cut Pasta (– such as elbows or gemelli)
• To taste Kosher Salt and Ground Black Pepper
• 8 TBS Unsalted Butter (– cut into 5 pieces)
• 1 tsp EACH: Garlic Powder and Onion Powder
• 1/2 tsp EACH: Cayenne Pepper and Ground Mustard
• 2 (12 ounce) cans Evaporated Milk ((do not confuse with condensed milk!))
• 4 TBS Cornstarch
• 1 1/4 Cups Freshly Shredded White Cheddar Cheese (- (3.8 ounces))
• 1 1/4 Cups Freshly Shredded Gruyere Cheese (- (3.8 ounces))
• 3/4 Cup Freshly Shredded Mozzarella Cheese (- (2.8 ounces))
• 1/2 Cup Heavy Cream (- ore more to taste)
• Optional Garnishes: Freshly Grated Asiago or Parmesan Cheese, Smoked Paprika, Chopped Fresh Thyme and/or Parsley

Instructions

1. 1

   Boil Elbow Macaroni Pasta: Boil Macaroni Pasta: Add water to a large pot (6 quart) and bring the water to a boil. Once boiling, generously season the water with salt – it should taste as salty as the ocean (Note: I add 2 tablespoons of kosher salt). Then add the pasta and cook 1 minute shy of al dente according to the package directions.

2. 2

   Meanwhile, Melt Butter and Bloom Spices: Meanwhile, add the butter to a separate large pot and place the pot over medium heat. Once the butter melts, add the garlic powder, onion powder, cayenne, mustard powder, 2 ½ teaspoons kosher salt, and ½ teaspoon ground black pepper and cook, stirring or whisking constantly until aromatic, about 30 seconds to 1 minute.

3. 3

   Add Evaporated Milk and Cornstarch: Pour the cans of evaporated milk into the pot with the spices and then whisk in the cornstarch. Increase the heat to high and bring the contents to a slow boil. Once boiling, immediately reduce to a simmer and simmer, whisking frequently for 2-3 minutes, or until the mixture thickens.

4. 4

   Stir in White Cheeses: Turn the heat off under the pot. Then, working with one handful at a time, add all the cheeses to the pot, stirring between each addition until the sauce is completely smooth.

5. 5

   Drain Pasta, Add to Cheese Sauce: Once the pasta is 1 minute shy of al dente, remove it from the heat and drain in a colander, reserving 2 cups of pasta water. Then dump the cooked pasta into the cheese sauce and stir until the macaroni is coated.

6. 6

   Add Cream; Taste and Adjust: Pour the cream into the white macaroni and then stir well to combine. Next, grab a spoon and give the macaroni and cheese a taste, adjusting the consistency by adding reserved pasta water or cream, a few splashes at a time; and more salt, pepper, and/or seasonings to adjust the flavor. (Note: The mac and cheese will continue to thicken as it sits. I like to add the reserved pasta water to the macaroni as needed to return the dish to it’s original creaminess.)

7. 7

   Serve White Mac n Cheese: Garnish and Serve White Mac n’ Cheese: Dust the top of the mac with freshly grated asiago cheese or parmesan, smoked paprika, and fresh herbs, if using. Enjoy immediately!