White Mac & Cheese

I was sitting at my desk, like I do every weekday from 8:30 - 4:30, when this recipe suddenly popped into my head. I quickly wrote it in my work notebook and went on with my day. That night, I made it and—holy shit—it’s perfection. I hope you enjoy it as much as I do.

Ingredients

(Serves 4-6)

• 500 g cavatappi pasta (the best noodle, no cap)

• 1/4 cup unsalted butter

• 1/4 cup flour

• 2 cups grated gouda cheese

• 2 cups grated sharp white cheddar cheese

• 1/4 cup grated parmesan cheese

• 1 jalapeño, finely chopped and seeds removed

• 5 cups milk (I use almond, but you do you)

• 2 cups cream

• 1 boullion cube

• 1 tsp yellow mustard

• 1/2 bread crumbs

• Salt & pepper to taste

Instructions

• In a large pot, bring water to boil and cook pasta to al dente. Place on the side (and add some oil to the pasta so it doesn’t stick together)

• In large saucepan, add butter

• Once butter is melted and has started to brown (about 30 seconds after fully melted), add flour and whisk into paste (or as the fancy schmancy chefs call it, a roux)

• Slowly add milk while whisking constantly, ensuring there are no chunks

• Add cream slowly, while whisking

• Add bouillon cube and whisk until fully disintegrated

• Add jalapeños

• Once the sauce is smooth and creamy, whisk in the cheese one cup at a time

• Add mustard, salt and pepper (a lot of pepper, if you’re anything like me)

• Add in the pasta (right now, it should seem like it is very soupy—this is a good thing)

• Let pasta sit in the sauce for ~5 minutes

• While the pasta is busy soaking up the sauce, put the breadcrumbs on a baking sheet and broil for ~1 minute (until golden, and don’t let it burn like the first time I did it)

• Plate your mac & cheese, and top with ~2 tbsp of breadcrumbs