Boxed mac taught a generation that cheese powder is a food group. This is the grown-up version that takes the same amount of time, uses real cheese, and does not require a roux.
What You Need
Serves
4
- 1 lb elbow macaroni
- 1 cup whole milk
- 4oz cream cheese, softened
- 3 cups shredded sharp cheddar
- 1 teaspoon Dijon mustard
How to Make It
- 1
Cook macaroni in heavily salted water to al dente. Reserve 1 cup pasta water, then drain and return to pot.
- 2
Off heat, add milk, cream cheese, and Dijon. Stir until cream cheese melts into a smooth base.
- 3
Add cheddar in 3 batches over low heat, stirring each batch until fully melted before adding more. Loosen with pasta water if it tightens up. Season aggressively with salt and black pepper.
