Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1/2 cup full-fat sour cream
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 3 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated

Instructions:

  1. Bring a large pot of water with 1 tbsp kosher salt to a rolling boil. Add macaroni and cook for 6–7 minutes until 'toothy' (slightly firm in the center). Drain in a colander but do not rinse.
  2. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a pale gold roux.
  3. Slowly pour in the room temperature milk, whisking constantly to prevent lumps. Simmer for 3–5 minutes until the sauce is thick enough to coat the back of a spoon.
  4. Whisk in the sour cream, Dijon mustard, garlic powder, smoked paprika, and black pepper until fully combined and smooth.
  5. Reduce heat to the lowest setting. Add the grated cheddar and Gruyère in three separate batches, whisking after each addition until the cheese is melted and the sauce is glossy.
  6. Fold the cooked macaroni into the cheese sauce until every noodle is thoroughly coated. Serve immediately while warm.