• Add the whole milk to a medium saucepan and bring it to a gentle boil over medium heat. Watch it closely and do not let it boil vigorously, as milk can scorch or boil over quickly.

  Add the macaroni and stir continuously for the first minute to prevent the pasta from sticking together.

  Reduce the heat as needed to maintain a gentle simmer. Cook for 14 minutes, stirring approximately every 2 minutes to keep the macaroni from sticking to the bottom of the pan.

  While the macaroni cooks, shred the cheese, cut the cream cheese into pieces, and measure the seasonings.

  Test the macaroni after 14 minutes. If it is not tender, continue cooking for another minute or until it reaches your preferred texture.

  Reduce the heat to low. Add the shredded cheese, cream cheese, dry mustard, white pepper, and kosher salt.

  Turn off the heat and stir until the cheeses are completely melted and the sauce is smooth and creamy. Taste and add additional salt or white pepper if needed.

NOTES

• Freshly shredded cheese melts more smoothly than packaged shredded cheese, which often contains anti-caking ingredients.

  Use cheddar, Monterey Jack, pepper Jack, or any combination totaling 2 1/2 cups. Cheddar adds a stronger cheese flavor, Monterey Jack makes it especially creamy, and pepper Jack adds a little heat.

  Keep the milk at a gentle simmer and stir the pasta frequently. Because the macaroni cooks directly in the milk, it can stick or scorch if the heat is too high.

  The sauce will continue to thicken as the macaroni and cheese rests.