One-Pot Mac and Cheese

Ingredients:

• 350 g of pasta (about 3 cups)
• 4 cups whole milk
• 220 g mild cheddar, grated (about 3 cups)
• 80 g semi-skimmed mozzarella, grated (about 1 cup)
• 60 g cream cheese, cut into small pieces
• 30 g unsalted butter, cut into small pieces
• 1 teaspoon Dijon mustard
• A large pinch of cayenne pepper
• A large pinch of freshly grated nutmeg

Preparation:

1. In a medium saucepan, combine the milk and pasta. Bring to a boil over medium heat, stirring frequently to prevent the pasta from sticking. Cook, stirring occasionally, until the pasta is tender and the milk thickens to the consistency of heavy cream, 4 to 5 minutes. Remove from heat.
2. Add the cheddar, mozzarella, cream cheese, butter, mustard, cayenne pepper, nutmeg, and 1.5 teaspoons of salt and blend until smooth, thick, and creamy. The sauce will continue to thicken as it cools; thin it with a little hot water, if desired. Serve the pasta hot.