A rich and creamy mac and cheese the people of all ages will love! Includes three kinds of cheese - cheddar, mozzarella and cream cheese. Made on the stovetop for a quick and easy side dish. Makes about 9 1-cup servings.
Bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup pasta water.
While pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.
While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a gentle simmer whisking constantly.
Reduce heat to low add in cream cheese and whisk until melted.
Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed to melt fully.
Season sauce with salt to taste.
Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Serve immediately.
Notes
Don't use pre-shredded cheese or the sauce might end up grainy and gritty. Shred it yourself for a nice smooth sauce.
If you don't have mustard powder, substitute 1 tsp prepared mustard (regular or dijon).
Don't rinse the pasta. It adds starches and helps thicken up the sauce and keeps the sauce clinging to the pasta.
Want a crunchy topping? Try sautéing panko bread crumbs in a skillet in a little melted butter or olive oil until golden brown. Sprinkle over individual servings so it stays crisp.