Elbow macaroni: 1lb
Whole milk: 1 cup
Evaporated milk: 1 cup
Shredded extra-sharp Cheddar: 2 lbs (about 32 oz)
Cream cheese: 4 oz
Garlic powder: 1 tsp
Onion powder: 1 tsp
Smoked paprika: 1 tsp
Salt: 1 tsp
Black pepper: ½ tsp
Try this warm and comforting Southern take on traditional macaroni and cheese from Erick Williams, owner and Executive Chef at Virtue in Chicago.
Heat oven to 400°F. Place a medium saucepan over medium heat and add the evaporated and whole milk (you want to bring the milk to a light simmer). Whisk in the spices: garlic, onion, paprika, salt, and pepper. Once incorporated, whisk in 1 1/2 lbs of sharp Cheddar and 4 oz cream cheese.
Bring a large pot of generously salted water to a boil (it should have a little less salt than seawater). Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and drain.
Mix all the macaroni with the cheese sauce. Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 4 oz of Cheddar evenly on top. Spread the remaining macaroni mixture on top in an even layer and add the remaining Cheddar. Transfer to the middle rack of the oven and bake for 10 minutes allowing the top to melt.
Remove from the oven. Serve warm.
