MATT'S EDITS (6/20/18). Original was too saucy.
Yield: 4 servings
Ingredients
2 cups elbow macaroni
40 g powdered milk in 1/3 cup pasta water
3 ounces mild Cheddar, shredded (about 3 cups)
1 ounces part-skim mozzarella, shredded (about 1 cup)
1 tsp cream cheese
1 tbsp unsalted butter
1/2 teaspoon Dijon mustard
Dash nutmeg
Kosher salt
Directions
Cook's Note
Be sure to buy blocks of cheese and shred it yourself. The preshredded cheese that comes in bags is often tossed with starchy cellulose, which can give this mac 'n' cheese a clumpy texture.
ORIGINAL
Yield: 6 servings
Ingredients
4 cups whole milk
3/4 pound elbow macaroni (about 3 cups)
8 ounces mild Cheddar, shredded (about 3 cups)
3 ounces part-skim mozzarella, shredded (about 1 cup)
2 ounces cream cheese, cut into small pieces
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon Dijon mustard
Large pinch cayenne pepper
Large pinch freshly grated nutmeg
Kosher salt
Directions
Cook's Note
Be sure to buy blocks of cheese and shred it yourself. The preshredded cheese that comes in bags is often tossed with starchy cellulose, which can give this mac 'n' cheese a clumpy texture.