Ingredients:

  • 2 cups (400g) elbow macaroni (dry)
  • 2 cups (480ml) whole milk
  • 2 cups (480ml) water
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) smoked paprika
  • 2 cups (225g) sharp cheddar cheese, hand-shredded
  • 1/2 cup (50g) parmesan cheese, finely grated

Instructions:

  1. Combine the water, whole milk, butter, garlic powder, onion powder, salt, pepper, and smoked paprika in a large heavy-bottomed pot. Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally to ensure the butter is fully melted and the spices are integrated.
  2. Stir in the dry elbow macaroni. Reduce heat to medium-low and simmer uncovered, stirring every 2–3 minutes. Cook for about 10–12 minutes, or until the pasta is tender and the sauce has thickened to a glossy consistency.
  3. Remove the pot from the heat entirely. Immediately fold in the shredded cheddar and parmesan cheese. Stir gently but continuously until the cheese is completely melted and the sauce is velvety and smooth.
  4. Let the macaroni and cheese sit for 2 minutes before serving to allow the sauce to set.