Ingredients:

  • 1 lb elbow macaroni
  • 2 tbsp sea salt
  • 6 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 oz full-fat cream cheese, cubed and softened
  • 4 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 2 large eggs, lightly beaten
  • 1 tsp dry mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Boil the macaroni in heavily salted water for 2 minutes less than the package directions until al dente. Drain and set aside.
  2. In a heavy-bottomed Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until it smells nutty but remains pale.
  3. Gradually stream in the milk and heavy cream, whisking constantly until the roux is fully incorporated and the sauce thickens enough to coat the back of a spoon.
  4. Reduce heat to low. Whisk in the cubed cream cheese until smooth, then stir in 3 cups of the cheddar and the Gruyère in a figure-eight motion until glossy.
  5. Remove the pot from the heat. Whisk in the dry mustard, garlic powder, nutmeg, salt, and pepper. Temper the lightly beaten eggs by adding a small amount of warm sauce to them before folding the egg mixture back into the main pot.
  6. Fold the cooked macaroni into the cheese sauce until evenly coated. Transfer to a baking dish, top with the remaining 1 cup of cheddar, and bake at 350°F for 30-35 minutes until the top is golden brown.