Ingredients:

  • 8 oz elbow macaroni (dry)
  • 1.5 cups whole milk
  • 1 cup filtered water
  • 0.5 tsp kosher salt
  • 2 cups sharp yellow cheddar, freshly grated
  • 0.5 cup Monterey Jack, freshly grated
  • 2 tbsp unsalted butter, cubed
  • 0.5 tsp dry ground mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp smoked paprika
  • black pepper to taste

Instructions:

  1. Combine the dry macaroni, milk, water, and salt in a large heavy-bottomed saucepan or Dutch oven. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the pasta from sticking or the milk from foaming over.
  2. Continue simmering for 8–10 minutes, stirring often, until the liquid has reduced to a thick, bubbly consistency and the pasta is al dente. Do not drain the remaining liquid; it acts as the base for the sauce.
  3. Remove the pot from the heat completely. Stir in the cubed butter until fully melted and incorporated.
  4. Add the dry mustard, garlic powder, and smoked paprika. Stir well to distribute the spices.
  5. Add the grated cheddar and Monterey Jack in three separate batches, stirring after each addition until the cheese is completely melted and the sauce is smooth and glossy.