This is the best mac and cheese recipe I have ever tasted!
Salt your pasta water and cook a box of elbow macaroni until perfect al dente.
Then strain and set it to the side.
And into a separate pan over medium heat, melt 2 tablespoons butter and 1 tablespoon flour.
Then whisk until it turns golden brown and add 1 cup whole milk and a half cup heavy cream.
And once that thickens and begins to bubble like this, turn off the heat and add 2 cups sharp cheddar and a half cup Gruyère cheese—both of which you should grate on your own.
Don’t use pre-shredded cheese here!
And once nice and silky smooth, season with smoked paprika, mustard powder, salt, and fresh cracked pepper.
Finish by adding it to an oven-safe container, lightly grating on some Parmesan cheese, and broiling on high until crispy and bubbly.
You won’t believe how easy and delicious this is.
