Mac and Cheese

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Ingredients

Equipment

pot
large bowl
9x13 baking dish
Broiler or kitchen torch

Directions

Bring a pot of water to a boil and season it aggressively with salt.
Add the macaroni and cook for 1 minute less than the package directions.
In a large bowl, combine the Monterey Jack cheese and sharp cheddar cheese until thoroughly mixed.
In a large pot, melt the unsalted butter over medium heat.
Whisk in the all-purpose flour and cook for 1 minute, stirring often.
Gradually whisk in the whole milk and heavy cream.
Add half of the cheese mixture into the pot and whisk until melted and combined.
Add the remaining cheese mixture and whisk until melted and the sauce is creamy.
Season the sauce to taste with salt and optionally add freshly grated nutmeg.
Drain the macaroni and place it into the cheese sauce, folding until thoroughly combined.
Lightly grease a 9x13 baking dish and add half of the macaroni mixture.
Add half of the remaining shredded cheese on top of the macaroni.
Add the rest of the macaroni mixture followed by the remaining shredded cheese.
Top with fresh thyme leaves.
Bake in a preheated oven at 350°F (176°C) for 20-25 minutes or until the cheese is melted and bubbly.
Optional: Blast the top with a Broiler or kitchen torch for additional browning.
Spoon the mac and cheese onto a plate and serve.