Baked Creamy Mac and Cheese

servings

1 lb large elbow pasta (≈454 g) - uncooked
½ tbsp salt (≈9 g) - for the pasta water
4 tbsp butter (≈57 g)
3 tbsp all-purpose flour (≈24 g)
1 evaporated milk (≈354 g) - one 12 oz can
1½ cups heavy whipping cream (≈357 g)
1 tsp dijon mustard (≈3 g)
½ tsp garlic powder (≈1 g)
½ tsp onion powder (≈1 g)
¼ tsp black pepper (≈1 g)
¼ tsp salt (≈1 g) - to taste
½ tsp smoked paprika (≈1 g) - plus more for topping
Cheese
8 oz sharp cheddar, shredded (≈227 g) - divided between the sauce and topping
8 oz medium cheddar, shredded (≈227 g) - divided between the sauce and topping
1 lb Monterey Jack, shredded (≈454 g) - divided between the sauce and topping

Instructions

Preheat the oven to 325°F and grease a 9x13 baking dish.
Cook the pasta in salted boiling water until al dente. Drain well.
Melt the butter in a large pot or skillet over medium heat. Whisk in the flour and cook 1 minute, until lightly browned.
Whisk in the evaporated milk, heavy cream, dijon mustard, garlic powder, onion powder, black pepper, salt, and smoked paprika. Taste and adjust seasoning.
Slowly whisk in two-thirds of the cheese until melted and smooth. Stir in the drained pasta.
Spread half the mixture into the baking dish. Sprinkle with half the remaining cheese.
Add the rest of the pasta mixture on top, sprinkle with the remaining cheese, and dust with a little extra smoked paprika.
Bake 25 minutes until bubbly and golden.