Ingredients
Equipment
Method
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes to cook off the raw flour taste.
- Slowly pour in the warmed milk and heavy cream while whisking constantly. Continue cooking and stirring until the sauce thickens slightly, about 5-7 minutes. Do not allow the mixture to boil.
- Remove the saucepan from the heat. Add the shredded cheeses in handfuls, stirring until smooth after each addition. Once all the cheese is melted, stir in the Dijon mustard, garlic powder, nutmeg, salt, and pepper.
- Add the drained pasta to the cheese sauce and stir until everything is well combined and creamy. Serve immediately.
Nutrition
Notes
For the creamiest sauce: It is critical to shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that will make your sauce grainy.
For best results: Use warmed milk and cream. This helps the béchamel sauce come together more smoothly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
For best results: Use warmed milk and cream. This helps the béchamel sauce come together more smoothly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.