1Salt your pasta water and cook a box of elbow macaroni until perfect al dente, then strain and set it to the side.
2Salt your pasta water and cook a box of elbow macaroni until perfect al dente, then strain and set it to the side.
3Salt your pasta water and cook a box of elbow macaroni until perfect al dente, then strain and set it to the side.
4Into a separate pan over medium heat, melt two tablespoons butter and one tablespoon flour.
5Into a separate pan over medium heat, melt two tablespoons butter and one tablespoon flour.
6Into a separate pan over medium heat, melt two tablespoons butter and one tablespoon flour.
7Whisk until it turns golden brown and add one cup whole milk and a half cup heavy cream.
8Whisk until it turns golden brown and add one cup whole milk and a half cup heavy cream.
9Whisk until it turns golden brown and add one cup whole milk and a half cup heavy cream.
10Once that thickens and begins to bubble, turn off the heat and add two cups sharp cheddar and a half cup gruyere cheese, both of which you should grate on your own.
11Once that thickens and begins to bubble, turn off the heat and add two cups sharp cheddar and a half cup gruyere cheese, both of which you should grate on your own.
12Once that thickens and begins to bubble, turn off the heat and add two cups sharp cheddar and a half cup gruyere cheese, both of which you should grate on your own.
13Once nice and silky smooth, season with smoked paprika, mustard powder, salt, and fresh cracked pepper.
14Once nice and silky smooth, season with smoked paprika, mustard powder, salt, and fresh cracked pepper.
15Once nice and silky smooth, season with smoked paprika, mustard powder, salt, and fresh cracked pepper.
16Finish by adding it to an oven safe container, lightly grating on some parmesan cheese, and broiling on high until crispy and bubbly.
17Finish by adding it to an oven safe container, lightly grating on some parmesan cheese, and broiling on high until crispy and bubbly.
18Finish by adding it to an oven safe container, lightly grating on some parmesan cheese, and broiling on high until crispy and bubbly.