8.5oz.(240.97g)block extra-old, crumbly white cheddar cheese, broken into small crumbles
4oz.(113.4g)cold-pack sharp cheddar cheese, such as Imperial (*see Cook's Notes below), broken into small crumbles
3/4tsp.(4.5ml)Kosher salt
1/4tsp.(0.68ml)chili powder
1/8tsp.(0.39ml)garlic powder
For topping:
1cup(113g)shredded cheddar cheese
Chipotle chili powder, or regular chili powder
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Instructions
On the stove top, add pasta to a large (12-inch-ish) oven-proof skillet (you'll need a skillet that can hold about 5 cups of liquid, so you may want to test yours before starting, if you're not sure). Add 3 cups cold water. Turn burner on to high and cook pasta, stirring occasionally, until almost all of the water has disappeared.
Reduce heat to medium. Add butter to skillet and stir until butter has melted and pasta is well coated. Sprinkle flour over-top and cook, stirring, for about 1 minute. Add about 1/3 of the milk and cook, stirring, until a smooth, thick sauce develops (about 1-2 minutes). Add the remaining milk and the salt, chili powder and garlic powder. Cook, stirring regularly, until sauce is hot, somewhat thickened and smooth, about 6-7 minutes (note that it will not be super thick at this point). Remove skillet from heat and add cheese. Stir into sauce then let stand for 2 minutes. After 2 minutes, stir the mixture well. If all of the cheese isn't melted, let stand another minute, then stir again. Sprinkle 1 cup cheddar cheese over-top and sprinkle with chipotle chili powder (or regular chili powder).
Place skillet in oven and bake for 15-20 minutes (depending on the size of your skillet) or until top is set and mixture is bubbling well around the edges and towards the centre. Let stand a couple of minutes, then serve and enjoy!