Blender Mac and Cheese

Ingredients

• 3 large egg yolks, beaten
• 1 tsp. Dijon mustard
• ¼ tsp. cayenne pepper
• 8 oz. mild cheddar cheese, shredded
• 5 oz. Monterey Jack cheese, shredded
• 5 oz. Gruyère cheese, shredded and divided
• 4 cups whole milk, plus more if needed
• Kosher salt and freshly ground pepper
• 16 oz. elbow macaroni

Steps

1. In a blender, combine the egg yolks, mustard, cayenne pepper, 6 ounces of the cheddar, 4 ounces of the Monterey Jack, and 4 ounces of the Gruyère.
2. In a large high-walled skillet or saucepan, bring the milk to a boil over medium-high heat. Stir in 2 teaspoons salt. Add the pasta, then reduce the heat to medium low and cook, stirring occasionally to avoid scorching the milk, until the pasta is al dente according to the package instructions.
3. Drain the pasta, reserving the pasta cooking milk. Pour the milk into a pitcher. Transfer the pasta back to the skillet. With the blender running, gradually pour the reserved milk into the egg-cheese mixture and blend until the sauce is smooth, 30 to 45 seconds. Pour the cheese sauce over the cooked pasta and stir to combine.
4. Fold the remaining 2 ounces mild cheddar, 1 ounce Monterey Jack, and 1 ounce Gruyère into the mac and cheese. It will look as though there is too much sauce, but it will thicken as it cools.
5. Season with salt and pepper, then serve. If the sauce thickens too much, just add more milk until the desired consistency is achieved.