Ingredients
The following ingredients have 4 Servings
- 2-1/4 cups elbow macaroni (uncooked)
- 7 Tablespoons butter
- 7 Tablespoons flour
- 2 cups milk (whole milk works best, plus more as needed later to thin out the sauce as needed)
- 1 teaspoon sea salt (plus more to taste)
- 1/2 teaspoon black pepper (plus to taste)
- 1-1/2 teaspoons garlic powder
- 1 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 teaspoon Worcestershire sauce (optional)
- 1-2/3 cups sharp cheddar (freshly grated works best)
- 2/3 cups mozzarella cheese (freshly grated works best (can also use Swiss, Montery Jack, gouda, Parmesan, Asiago, or Pecorino instead))
- 6 ounces cream cheese (cut into cubes (can also use Swiss, Montery Jack, gouda, Parmesan, Asiago, or Pecorino instead))
- 2 slices Provolone cheese (for that extra gooeyness factor - leave out if desired)
- Fresh chopped parsley (for garnish (optional))
- Toasted Panko crumbs (for garnish (optional))
- Bacon bits
- Smoked Paprika
- Red Pepper Flakes ( for a kick of heat)
Instruction
- Bring a large heavy bottomed pot or a dutch oven of water to a boil. Add the pasta and cook for 6 minutes, or until just al dente. Drain and set aside.
- Rinse and wipe down the same pot and melt butter over medium heat. Whisk in flour and continue to whisk and cook for 1 minute to create a roux. Whisk about 2/3 cup of milk and continue whisking - it will thicken up pretty quickly.
- Continue to whisk in remaining milk until smooth. Then add salt, black pepper, and seasonings. Turn heat to low and stir in the cheddar, Mozzarella, and cream cheese. Add drained macaroni, top with Provolone and stir to coat evenly. Remove from heat and adjust seasonings by adding more salt, black pepper, and other seasonings to taste. Add more milk as needed for a creamier sauce.
- Stir in toasted panko crumbs or any optional add-ins and serve immediately with fresh parsley. (Or feel free to toss under the broiler or in the oven for a few minutes for an extra crunchy crust).
