Mac and Cheese (Creamy Smoked Gruyere)

Ingredients

• 1 pounds elbow pasta
• 1 tablespoon salt (for pasta water)
• 6 tablespoons butter
• 0.3 cups all-purpose flour
• 1 cups heavy cream
• 1 cups whole milk
• 3 cups sharp cheddar, shredded
• 3 cups smoked gruyere, shredded
• 1 teaspoons paprika
• 1 teaspoons salt
• 1 teaspoons black pepper
• 0.1 teaspoons ground mustard seed powder
• 0.3 teaspoons nutmeg

Method

1. Cook the pasta: Bring a large pot of salted water (1 tablespoon salt (for pasta water)) to a boil. Add 1 pounds elbow pasta and cook until just al dente (a minute or two shy of the box time). Drain and set aside.
2. Make the roux: In a large saucepan or Dutch oven, melt 6 tablespoons butter over medium heat. Once liquid and foaming, add 0.3 cups all-purpose flour and stir constantly. Cook for 1-2 minutes until it becomes a smooth paste.
3. Build the sauce: Slowly pour in 1 cups heavy cream and 1 cup of whole milk, stirring continuously to avoid lumps. Let the mixture come to a gentle simmer, stirring occasionally.
4. Add cheese to sauce: Reduce heat to low. Gradually add 3 cups sharp cheddar/gruyere mixture, shredded (for sauce), stirring gently until fully melted and incorporated. The sauce should be creamy and glossy.
5. Season the sauce: Stir in 1 teaspoons paprika, 1 teaspoons salt, 1 teaspoons black pepper, 0.1 teaspoons ground mustard seed powder, and 0.3 teaspoons nutmeg. Taste and adjust seasoning as needed.
6. First pasta layer: Spread a thin layer of cooked pasta on the bottom of a greased 9x13 baking dish.
7. First sauce and cheese layer: Pour a portion of the cheese sauce over the pasta, then sprinkle with a mix of 1.5 cups sharp cheddar, shredded (for layering) and 1.5 cups smoked gruyere, shredded (for layering).
8. Second layer: Repeat: pasta, sauce, cheese. Layer 2 is done.
9. Third layer: Repeat one more time: pasta, sauce, cheese. Layer 3 is done.
10. Bake covered: Cover the baking dish with foil and bake at 375°F for 15 minutes
11. Bake uncovered: Remove the foil and bake uncovered for 7 more minutes until the top is lightly golden.