The Best Mac and Cheese (2 Ways)

Preheat the oven to 325°F (165°C). Grease a 3-quart (2.8-liter) baking dish with cooking spray or vegetable oil.

Fill a 5- to 6-quart (4.7- to 5.7-liter) pot about three-fourths full with water, and bring to a boil over medium-high heat. Season generously with salt. When the water is boiling, add the elbow macaroni. Cook according to the package directions, subtracting 1 to 2 minutes from the suggested time. You want it to be just under al dente.

In a medium bowl, combine the sharp cheddar cheese and Gruyere cheese. Set aside.

To a large saute pan set over medium heat, add the butter. When the butter is melted, whisk in the all-purpose flour. Cook for 30 seconds, stirring often.

While constantly whisking, add in half of the milk. Stir until it begins to thicken, and then add the rest of the milk and all of the heavy whipping cream. Continue to stir and heat until the mixture is glossy and lightly thickened.

Turn off the heat and whisk in half the cheese mixture. Continuously stir until the cheese is completely melted and the sauce is glossy, about 2-3 minutes.

Add the cooked pasta to the cheese sauce, and fold together until every piece of macaroni is completely and evenly coated. Season to taste with additional salt if needed. Immediately pour half the cheesy pasta into the prepared baking dish. Add half the remaining cheese mixture, followed by the other half of the pasta, and finally top with the remaining cheese mixture.

Bake for 15 to 20 minutes or until bubbly and melted. Turn on the broiler and lightly brown the top to your liking. Serve immediately while hot and enjoy!

Bring a large pot of water to a rolling boil over medium high heat. Generously salt the water— it should taste as salty as the sea. Add the macaroni, stirring occasionally, and cook according to package directions minus 1–2 minutes, so the pasta is just shy of al dente.

While the pasta cooks, melt the butter in a medium-sized saucepan over medium heat. Once it’s bubbling, whisk in the flour and cook, whisking constantly, for 1–2 minutes until the raw-flour aroma is gone and the mixture is pale gold. Whisk the chicken bouillon powder, paprika, and onion powder into the roux until evenly combined.

Slowly pour in the milk followed by the heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, continuing to whisk, until it thickens enough to coat the back of a spoon, about 2-3 minutes.

Remove the sauce from the heat and stir in half of the grated cheddar, American, and gouda cheeses until fully melted and silky. Whisk in the rest of the cheese. Taste, then season with salt if needed.

Drain the pasta, reserving a cup of the cooking water. Add the cooked pasta to your cheese sauce and toss to coat. If the sauce seems too thick, stir in a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Serve and enjoy!