Prep the Cheese & Pasta

1. Grate all the cheeses. Leave them at room temperature; do not put them back in the fridge.
2. Cook the pasta in well-salted water, following the package instructions but for 2 minutes less than the recommended time (it will finish cooking in the oven). Drain thoroughly.

Sauté Aromatics & Make the Roux

1. Mince the garlic cloves.
2. In a large pot over medium-low heat, melt the butter and cook the garlic until fragrant, being careful not to burn it.
3. Add the flour and cook, stirring constantly with a spatula or whisk, until you have a light “blonde roux.” Do not let it brown.

Create the Cheese Sauce

1. Whisk in the evaporated milk and heavy cream until smooth.
2. Add the Dijon mustard, salt, black pepper, white pepper, smoked paprika, onion powder, and garlic powder.
3. Keep stirring until the sauce thickens slightly.

Melt the Cheese & Combine

1. Turn off the heat. Add the grated cheeses in two parts, reserving a handful for the top. Stir until the sauce is completely smooth and the cheese is fully melted.
2. Taste the sauce and adjust seasoning if needed.
3. Add the cooked, drained pasta to the pot and stir until evenly coated.

Assemble and Broil

1. Preheat your oven’s broiler (grill) setting.
2. Transfer the mac and cheese to an oven-safe dish. Sprinkle the reserved cheese evenly over the top.
3. Place the dish under the broiler until the top is golden brown and bubbly. This can take anywhere from 2 to 10 minutes, so watch it closely to prevent burning.

Serve

1. Let it cool for a few minutes before serving. Garnish with fresh parsley if desired. Enjoy!