- 1 pound macaroni or pasta of choice
- 8 tablespoons unsalted butter
- 1/2 cup all purpose flour
- 4 cups whole milk
- 1 tablespoon Kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne powder
- 4 ounces aged cheddar cheese, shredded
- 4 ounces gruyere cheese, shredded
- 2 ounces parmesan cheese, grated, divided
- 1 bunch chives, chopped, to top
- In a large pot of salted water, boil the pasta to al dente. Drain the pasta and set aside to dry.
- In the same pot over medium heat, melt the butter. Whisk in the flour, a bit at a time, until completely combined, and continue to whisk until golden, about 2 minutes. Slowly whisk in the milk until smooth and continue to whisk until the sauce is thick enough to coat the back of a spoon. Mix in the salt, garlic powder, and cayenne powder.
- Add in the cheddar, gruyere, and half of the parmesan, a handful at a time, stirring until melted entirely. Toss the cooked pasta in with the sauce mixture and transfer to an oven safe skillet or baking dish. Top with the remaining grated parmesan.
- Broil until the cheese on top gets bubbly and begins to brown on the edges, about 3-5 minutes. Sprinkle with chopped chives and serve.
I used cavatappi pasta here, because it allows the cheese sauce to stick better, but any pasta shape of your preference will be fine. (Although it’s technically not macaroni and cheese without using macaroni, we don’t really care much as long as the flavor is the same.)