Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp sea salt
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups sharp cheddar cheese, freshly grated
  • 2 cups Gruyere cheese, freshly grated
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • 1 cup Ritz crackers, crushed
  • 2 tbsp unsalted butter, melted
  • 1/2 cup extra sharp cheddar, grated

Instructions:

  1. Boil the macaroni in salted water for exactly 2 minutes less than the package's al dente instructions. Drain and set aside.
  2. In a large pot, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 2 minutes until it smells slightly nutty and looks like pale sand.
  3. Slowly stream in the milk and heavy cream, whisking constantly. Simmer 5-7 minutes until thick enough to coat a spoon.
  4. Whisk in the mustard powder, smoked paprika, nutmeg, and sea salt.
  5. Remove the pot from heat and stir in the 4 cups of cheddar and 2 cups of Gruyere. Whisk until the sauce is completely smooth and velvety.
  6. Add the cooked macaroni to the cheese sauce. Fold gently until every noodle is submerged in liquid gold.
  7. Pour the mixture into a greased 9x13 baking dish.
  8. Toss crushed Ritz crackers with 2 tbsp melted butter and the remaining 1/2 cup of extra sharp cheddar.
  9. Sprinkle the topping over the macaroni. Bake at 350°F (180°C) for 30 minutes until the edges are bubbling and the top is deep golden brown.
  10. Let the dish sit for 10 minutes before serving. This allows the sauce to set so it isn't runny.