Method
- 01
Add your macaroni, chicken broth, and milk to a medium saucepan or small Dutch oven. Stir in your butter, garlic powder, mustard powder, black pepper, and salt.
- 02
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent the pasta from sticking to the bottom of the pot. This should take about 3–4 minutes.
- 03
Once boiling, reduce the heat to medium-low and cook uncovered, stirring every 1–2 minutes, until the pasta is tender and most of the liquid has been absorbed into a thick, creamy sauce — about 9–11 minutes. The sauce should look slightly loose; it will thicken more as you add cheese.
- 04
Remove the pot from heat. Add your cream cheese pieces and stir vigorously until fully melted and incorporated into the sauce.
- 05
Add your grated cheddar and Gruyère in two or three batches, stirring between each addition until completely smooth and melted. Working in batches prevents the cheese from clumping.
- 06
Taste and adjust seasoning with additional salt and pepper as needed. If the sauce is too thick, stir in a small splash of milk to loosen it to your liking.
- 07
Serve immediately in warm bowls. Garnish with a pinch of smoked paprika and a sprinkle of fresh chives. Mac and cheese thickens as it sits, so enjoy it right away for the creamiest results.
