Name: Silky No‑American Mac ’n’ Cheese
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 6 porciones
Ingredients: 1 lb pasta (shells, cavatappi, or elbow macaroni); 8 oz sharp cheddar, hand‑grated; 8 oz Colby Jack, hand‑grated; 4 oz aged white cheddar, hand‑grated (for topping); 1 tbsp + 1 tsp cornstarch (1 tbsp to dust cheese, 1 tsp reserved); 4 oz cream cheese, room temperature and cut into small pieces; 3 tbsp unsalted butter; 2 cups low‑fat (1%) milk; 1 cup heavy cream; 1 tsp Dijon mustard; 0.75 tsp fine sea salt (adjust to taste); 0.5 tsp freshly ground black pepper; 0.25 tsp cayenne or smoked paprika (optional, for depth); 0.5 cup plain breadcrumbs (optional, for crunchy topping); 1 tbsp melted butter (if using breadcrumbs)

1

Get the mise en place — grate the cheeses and toss the sharp cheddar + Colby Jack with 1 tbsp cornstarch until evenly coated and dusty. Keep the aged cheddar separate for the top. Reserve 1 tsp cornstarch for emergency thickening.

2

Salt the pasta water aggressively — it should taste like the sea. Boil the pasta and cook until 2 minutes shy of package al dente (it will finish in the oven). Drain and set aside; do NOT rinse.

3

In a heavy‑bottomed pot over medium‑low, melt 3 tbsp butter. Add milk and heavy cream; keep the heat low — you want steam, not a boil. Whisk in 1 tsp Dijon mustard, 4 oz cream cheese pieces, 3/4 tsp salt, 1/2 tsp pepper and the cayenne/smoked paprika if using.

4

Stir constantly until the cream cheese melts and the mixture is smooth and steaming. Do not let it boil — keep it at a gentle steam.

5

Remove the pot from the heat completely. Add the cornstarch‑dusted cheese in three additions, whisking gently and steadily between each addition. The sauce will thicken into a glossy, velvety emulsion. If it seems too thick, whisk in a tablespoon of extra milk at a time until you reach a saucy consistency.

6

Taste and adjust seasoning — add more salt, pepper, or a pinch of mustard if it needs brightness. If the sauce separates or looks grainy (rare with this method), warm gently over very low heat and whisk; a tiny splash of warm milk will bring it back.

7

Fold the undercooked pasta into the sauce until every piece is well coated. Transfer to a buttered 9x13‑inch baking dish (or equivalent).

8

For a crunchy top: toss breadcrumbs with 1 tbsp melted butter and sprinkle over the pasta. Then evenly scatter the 4 oz aged white cheddar across the surface.

9

Bake in a preheated 375°F (190°C) oven for 15–20 minutes until the sauce is bubbling and the top is golden. For extra color, switch to broil for 1–2 minutes — watch it like a hawk.

10

Rest 5 minutes before serving — the sauce will set slightly and become silkier. Serve hot and unapologetically cheesy.

Silky No‑American Mac ’n’ Cheese

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