5cups whole milkor 2% (lower fat milks are not recommended)
2 ½teaspoonssaltdivided
½teaspoonfreshly ground pepper
½teaspoonground nutmeg
8ounceswhite cheddar cheeseshredded
4ouncesgruyere cheesegrated
Instructions
In a large stock pot over high heat, bring at least 4 quarts of heavily salted water to a full rolling boil.
When the water is boiling, add pasta and 1 tsp. of salt to water. Cook the pasta for 8-10 minutes, or per instructions on the package. Drain pasta water through a colander, but do not rinse the pasta. Shake the colander well to remove any leftover water, as it will thin the cheese sauce. Add drained pasta to back to the pot it was cooked in, then set it aside.
While the pasta is cooking, make the mac n cheese sauce.Melt butter in a 4-quart (or larger) saucepan over medium heat, until bubbly. Whisk flour into the butter to create a roux. Cook for 2 minutes, until roux has a thick, pasty consistency.
Gradually whisk in milk, 1 cup at a time. Be sure the milk is fully incorporated before adding the next cup. Add nutmeg, salt, and pepper, and stir to combine. Cook over low heat for 5-10 minutes, until the mixture thickens.
Stir white cheddar and gruyere cheeses into the thickened sauce. Stir well until the cheeses melt completely. Add cooked pasta to the sauce and stir again to combine.Serve and enjoy!
Notes
For the best results, we recommend buying blocks of cheese to shred yourself. You'll need a 12-ounce block of white cheddar for 3 cups of shredded, and a 4-ounce block of gruyere for 1 cup shredded.