Mac and cheese on the stove

Ingredients:

• 450 g medium shell pasta
• 4 tablespoons unsalted butter
• 1/4 cup premium flour
• 1.5 cups whole milk
• 1 cup low-fat cream (10%)
• 2 cups grated cheddar (about 220 g)
• 1 tbsp. grated Colby-Jack cheese (about 110 g)
• 1 teaspoon Dijon mustard
• 1/8 tsp paprika
• A little hot sauce
• 110 g cream cheese, diced

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set the pasta aside.
2. Meanwhile, melt the butter in a large saucepan over medium heat. When it begins to foam, add the flour and stir until it forms a paste, about 1 minute. Stir in the milk and cream and bring to a gentle simmer. Cook, stirring, until the sauce thickens, about 5 minutes.
3. Add handfuls of Cheddar and Colby Jack cheeses to the sauce, stirring well after each addition until melted. Stir in the mustard, paprika, and hot sauce. Add the cream cheese and stir thoroughly until melted. Season with salt and pepper to taste. Stir in the cooked macaroni. Serve the mac and cheese immediately, while it's still hot and the sauce is still oozing!