The 2 Best Homemade Mac and Cheese Recipes | Chef Joshua Weissman

Ingredients

• Kosher salt, to taste
• 1 lb (454g) uncooked large elbow macaroni
• 3 cups (270g) medium sharp cheddar cheese, grated
• 3 cups (270g) Gruyere cheese, grated
• ½ cup (112g) unsalted butter
• ½ cup (75g) all-purpose flour
• 3 cups (720mL) whole milk
• 1.25 cups (300mL) heavy whipping cream
• 8 oz (227g) small elbow macaroni
• 2 Tbsp (28g) unsalted butter
• 2 Tbsp (19g) all-purpose flour
• 2 tsp (7g) chicken bouillon powder (Lee Kum Kee or Knorr)
• ½ tsp (2g) smoked paprika
• ½ tsp (2g) onion powder
• 1.25 cups (300mL) whole milk
• ½ cup (120mL) heavy cream
• 1 cup (90g) sharp cheddar cheese, grated
• 1 cups (90g) American cheese, grated
• ½ cup (45g) smoked gouda cheese, grated