Step 1

Preheat the oven to 350°F (177°C).

Step 2

Lightly grease a 4-quart (3.8-liter) casserole dish or Dutch oven with butter.

Step 3

Fill a large pot about three-quarters full of water, generously season the water with salt, and bring to a boil over high heat. Add the pasta and cook according to the package instructions until just al dente. Drain the pasta in a colander and transfer to the prepared casserole dish.

Step 4

In a large saucepan over medium-high heat, combine the cream and milk. Heat just until boiling.

Step 5

While the milk mixture heats, whisk the cornstarch and water into a slurry in a small bowl.

Step 6

Turn the heat under the milk mixture to medium and whisk in the slurry until the sauce is thick and smooth, 1 to 2 minutes.

Step 7

Remove the saucepan from the heat and add the cheeses. Stir until the sauce is very smooth.

Step 8

Stir in 1 teaspoon of salt, the garlic powder, onion powder, rub, and pepper. Pour the sauce over the pasta and stir to coat.☞TESTER TIP: If you want to add a layer of buttery bread crumbs here, mix up panko, bread crumbs, or crushed crackers with some butter (and a little extra BBQ rub, if you like), and sprinkle over the mac and cheese. (See the FAQ above.)

Step 9

Bake until bubbly and golden brown, about 30 minutes. Let rest for 5 to 10 minutes before devouring.