Ingredients:

  • 8 oz elbow macaroni
  • 1.5 cups whole milk
  • 1 cup water
  • 0.5 tsp kosher salt
  • 2 cups sharp yellow cheddar, freshly grated
  • 2 tbsp unsalted butter
  • 0.5 cup evaporated milk
  • 0.5 tsp ground dry mustard
  • 0.25 tsp garlic powder
  • 1 pinch smoked paprika

Instructions:

  1. In a large non-stick saucepan or Dutch oven, combine the macaroni, whole milk, water, and salt. Bring to a gentle simmer over medium heat.
  2. Cook for 8–9 minutes, stirring frequently to prevent sticking, until the pasta is al dente and the liquid has reduced into a thick, starchy glaze.
  3. Turn the heat to the lowest setting. Add the unsalted butter, ground mustard, garlic powder, and smoked paprika, stirring until the butter is completely melted.
  4. Gradually add the freshly grated cheddar in three separate batches, stirring constantly until fully incorporated.
  5. Pour in the evaporated milk and continue stirring for 60 seconds until the sauce transforms into a velvety, shimmering consistency.