Ingredients:

  • 1 pound Elbow Macaroni
  • 2 tablespoons Salt (for boiling water)
  • 4 tablespoons Unsalted Butter (for roux)
  • 4 tablespoons All-Purpose Flour
  • 3 cups Whole Milk (warmed)
  • Pinch of Ground Nutmeg
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Salt (for sauce, to taste)
  • Black Pepper (to taste)
  • 6 ounces Sharp Cheddar Cheese (grated fresh)
  • 4 ounces Gruyère Cheese (grated fresh)
  • 2 ounces Parmesan Cheese (finely grated)
  • 1 cup Panko Breadcrumbs
  • 2 tablespoons Unsalted Butter (melted, for topping)
  • 1/2 teaspoon Smoked Paprika

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch oven-safe baking dish.
  2. Bring a large pot of heavily salted water to a rolling boil. Add macaroni and cook for 1 minute less than the package directions until very al dente. Drain well and set aside.
  3. In a medium saucepan, melt the 4 tbsp butter over medium heat. Whisk in the flour constantly for 2 minutes to form a nutty-smelling roux.
  4. Gradually whisk in the warmed milk, ensuring no lumps form. Continue whisking as the sauce comes to a gentle simmer, thickening until it coats the back of a spoon (3–5 minutes).
  5. Remove the sauce from the heat. Stir in nutmeg and Dijon mustard. Gradually stir in the grated Cheddar and Gruyère until completely smooth, then fold in the Parmesan. Season to taste with salt and pepper.
  6. Gently fold the drained macaroni into the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish.
  7. In a small bowl, toss the panko breadcrumbs with the 2 tbsp melted butter and smoked paprika until coated. Sprinkle evenly over the pasta.
  8. Bake for 20 minutes until the sauce is bubbling. Increase the oven heat to broil (grill) for the final 3-5 minutes to brown the topping, watching constantly to prevent burning.
  9. Remove from the oven and let the Macaroni and Cheese rest for 10 minutes before serving to allow the sauce to set.