Perfect Creamy Macaroni and Cheese
"It’s handy to have a scale for this recipe, to weigh the dry pasta and cheese. I’ve added alternate measurements where I could. Use a really great cheddar for this, as well as whole milk, if you can. It will make all the difference in the finished dish. I like to use two cheddars, a really great, aged one for most of it and then another one, a bit milder but still sharp, for a bit of depth of flavour. Experiment and find your favourite combinations...."
INGREDIENTS
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8 oz. dry macaroni (1 2/3 cups, measured in a 2 cup glass liquid measure. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended.)
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1/4 cup butter
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1/3 cup all-purpose flour
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3 cups whole* milk (3%) *recommend whole milk here, if you can
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7 oz./200 g. a really good, really aged cheddar, broken or chopped into small chunks (I used British Coastal Cheddar)
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2 1/2 – 3 oz. of another variety orange or white old, sharp cheddar, grated (I used MacLaren’s Imperial Sharp Cold Pack Cheddar – You’ll need about 1/4 of the container for 2.5 oz)
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1/2 teaspoon kosher salt (little less if using table salt)
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1/4 tsp. (regular) chili powder
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1/8 tsp. garlic powder
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1/2 oz. additional old cheddar, grated
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1/4 to 1/2 tsp. chipotle chili powder
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