1 pound elbow macaroni
Salt
4 tablespoons unsalted butter
1/4 cup flour
3 cups whole milk
1 teaspoon dry mustard powder or 1 tablespoon yellow mustard
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp black pepper
8 oz block of Tillamook extra sharp cheddar, shredded
8 oz block of gruyere cheese, shredded
Bring a large pot of water to boil with a good pinch of salt. Add the macaroni and cook 8-10 minutes until your desired tenderness. Drain and keep the noodles in the strainer.
Place the empty pot back on the stove over medium high heat. Add the butter and stir to melt it. Add the flour and whisk it in. Cook, whisking for 1 minute. Add the milk while whisking constantly. Keep whisking until it comes to a simmer and thickens.
Turn the heat off and whisk in 1/2 teaspoom of salt, the mustard, smoked paprika, garlic powder, and pepper. Whisk in the cheese until all melted and smooth. Add the macaroni back in and stir to fully combine. Taste and add more salt as desired. Serve immediately.
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