Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 4 cups sharp cheddar cheese, freshly grated
  • 2 cups Monterey Jack cheese, freshly grated

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than the package directions. Drain and set aside.
  2. Melt the butter over medium heat in a saucepan. Whisk in the flour and cook for 1-2 minutes until the mixture smells slightly nutty and looks like wet sand.
  3. Slowly pour in the milk while whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Remove the pot from the heat. Stir in the salt, pepper, paprika, and cayenne.
  5. Gradually fold in 4 cups of the grated cheese, stirring until the sauce is completely smooth and velvety. Fold in the cooked macaroni until every noodle is drenched.
  6. Pour the mixture into a 9x13 inch baking dish. Top with the remaining 2 cups of cheese.
  7. Bake at 350°F (175°C) for 20-25 minutes, or until the edges are bubbling and the top has achieved a mahogany-colored, melted crust.