Sharp Cheddar Stovetop Mac and Cheese

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Grate 12 oz sharp cheddar cheese on the large holes of a box grater and set aside at room temperature. 6 min
2. Cut 2 oz cream cheese into small cubes and let it sit at room temperature to soften. 2 min
3. Measure ½ tsp dry mustard powder, ¼ tsp garlic powder, ⅛ tsp cayenne pepper, 1½ tsp kosher salt, and ½ tsp freshly ground black pepper into a small bowl. 2 min
4. Bring a large pot of well-salted water to a boil, add 12 oz elbow macaroni, and cook according to package directions until just al dente, then drain and set aside. 10 min
5. Timing-sensitive step. In the same pot over medium heat, melt 3 tablespoons unsalted butter, then whisk in 3 tablespoons all-purpose flour and cook, whisking constantly, for 1½ minutes until the roux smells nutty and turns pale gold. 3 min
6. Timing-sensitive step. Gradually whisk in 2½ cups whole milk and ½ cup heavy cream in a slow, steady stream, then cook over medium heat, whisking frequently, for 4–5 minutes until the béchamel thickens enough to coat the back of a spoon. 5 min
7. Timing-sensitive step. Reduce heat to low, stir in the spice blend and 1 tsp Worcestershire sauce, then add the cream cheese cubes and stir until fully melted and smooth. 2 min
8. Timing-sensitive step. Remove the pot from heat and add the cheddar in three handfuls, stirring each addition until completely melted before adding the next — do not return to heat or the sauce will break. 3 min
9. Fold the drained macaroni into the cheese sauce until every piece is evenly coated, then serve immediately in warm bowls. 2 min