Extra Creamy Mac & Cheese

Ingredients:
16 oz. dry elbow macaroni
Salt and Pepper to taste
3½ Tbsp butter
3½ Tbsp flour
2⅓ cups milk
½ tsp dry mustard, or more to taste
¼ tsp garlic powder
4 oz. cream cheese, diced into small pieces
8 oz. extra sharp cheddar cheese, shredded
4 oz. mozzarella cheese, shredded
Reserved pasta water

Instructions:
Bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve ½ cup pasta water. While pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly. While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a gentle simmer whisking constantly.
Reduce heat to low add in cream cheese and whisk until melted. Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed to melt fully. Season sauce with salt and pepper to taste. Toss pasta with cheese sauce, thin with pasta water, a splash at a time as needed. Serve immediately.

Notes:
– Don’t use pre-shredded cheese, or the sauce might end up grainy and gritty. Shred it yourself for a nice smooth sauce.
– If you don’t have mustard powder, substitute 1 tsp prepared mustard (regular or dijon).
– Don’t rinse the pasta. It adds starches and helps thicken up the sauce and keeps the sauce clinging to the pasta.

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