Ingredients:

  • 1 lb elbow macaroni
  • 2 tbsp sea salt
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk, cold
  • 0.5 tsp ground nutmeg
  • 1 tsp dry mustard powder
  • 12 oz extra sharp cheddar cheese, hand-grated
  • 4 oz Gruyère cheese, hand-grated
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Boil macaroni in water with 2 tbsp sea salt for 2 minutes less than the package directions for al dente. Drain and set aside.
  2. In a large saucepan or Dutch oven, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 2 minutes until it smells like toasted shortbread.
  3. Slowly pour cold whole milk into the hot roux while whisking constantly. Continue cooking for 5-8 minutes until the sauce thickens enough to coat the back of a spoon. Whisk in nutmeg, and mustard powder.
  4. Remove from heat. Fold in the grated cheddar and Gruyère one handful at a time, stirring until the cheese is fully incorporated and glossy.
  5. Fold the cooked macaroni into the cheese sauce. Pour into a 9x13 inch baking dish.
  6. Mix panko breadcrumbs with 2 tbsp melted butter and smoked paprika. Sprinkle over the pasta and bake at 350°F (180°C) for 20 minutes until the edges are bubbling and the top is dark gold.