Remove from the oven, and let cool for 10 minutes before serving.
Top with the remaining cheese and bake for 20-30 minutes, until the top is browned and the sides are bubbling. Mix the pasta with the cheese mixture, splashing in more pasta water if needed to get everything nice and melty, then transfer to a lightly greased baking dish (a 9″ x 9″ or something similar works just fine). The pasta water that tags along with the noodles will help that creamy sauce take shape. Using a spider or slotted spoon, transfer the wet pasta directly from the pot to the bowl of cheese and crème fraîche. Once the water is boiling, add the pasta and cook until it’s just al dente. Combine the crème fraîche mixture with the shredded cheese and stir with a silicone spatula or wooden spoon until the cheese is evenly distributed throughout the crème fraîche. In a separate bowl, mix the crème fraîche, mustard, salt, and pepper into a uniform mixture. Melt the butter in a medium saucepan over medium heat.
Slightly undercook your noodles (about 1 minute under al-dente). Preheat to 325 degrees and lightly grease a square baking dish. Shred your cheese, and add all of it except the 3/4-cup portion of cheddar to a very large mixing bowl. Perfect Mac and Cheese in 5 Steps: Preheat the oven. Bring a large pot of heavily salted water to a boil and heat your oven to 180 degrees Celsius.
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