Baked Cheddar-Mozzarella Mac and Cheese (12 Servings)

Heat oven to 175°C and grease a roughly 23×33cm, 3-quart casserole dish with a little butter.

Boil the pasta water with 1 tbsp salt and cook 454g macaroni until al dente as directed on the package. Reserve 120ml pasta water, drain and toss with 1 tbsp oil.

Combine 454g cheddar and 170g mozzarella in a bowl, yielding roughly 8 cups of shredded cheese.

Melt 85g butter over medium heat, whisk in about 40g flour and cook around 2 minutes until the roux turns pale golden.

Slowly whisk in 720ml whole milk, 240ml cream and 120ml reserved pasta water; heat and whisk until smooth and beginning to thicken.

Add 1 tsp paprika, 1 tsp mustard powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper and remaining 1/2 tsp salt; simmer on low for 2–3 minutes.

Melt 3 cups of the roughly 8-cup cheese mixture into the sauce, then melt in another 3 cups. Reserve the remaining roughly 2 cups and fold the macaroni into the sauce.

Transfer to the baking dish and scatter the last roughly 2 cups cheese over the top. Bake at 175°C for about 15 minutes until bubbling and heated through.

Divide into 12 portions and serve warm. Refrigerate leftovers within two hours, eat within 3–4 days, and reheat to 74°C.