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A rich and creamy restaurant-style baked macaroni and cheese featuring a multi-cheese blend and a sauce stabilized with sodium citrate for a smooth, consistent texture.
Cook macaroni just under al dente. Drain, lightly oil, and cool.
Melt butter in a large pot, whisk in flour, and cook for 2 minutes to create a roux.
Slowly whisk in milk and cream. Bring to a gentle simmer.
Add cream cheese, sodium citrate, and spices. Whisk until the mixture is smooth.
Reduce heat to low and gradually add cheddar, American, Monterey Jack, and Parmesan cheeses. Do not let the mixture boil.
Combine cornstarch and cold water to create a slurry. Add to the sauce and simmer for 2–3 minutes until the sauce coats the back of a spoon.
Fold the cooked macaroni into the cheese sauce.
Cool the mixture below 41°F if storing for service, or prepare for immediate baking.
Portion the mac and cheese into crocks (8 oz for small, 12 oz for large).
Bake in a 400°F convection oven for 6–10 minutes until bubbling and the internal temperature reaches 165°F.