Ingredients:

  • 1 pound Elbow Macaroni (or small shells)
  • 1 Tbsp Salt (for pasta water)
  • 6 Tbsp Unsalted Butter (divided)
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk (warmed)
  • 1 tsp Dijon Mustard
  • Pinch of Freshly Grated Nutmeg
  • 1 tsp Salt (for sauce)
  • 1/2 tsp Freshly Ground Black Pepper
  • 8 oz Sharp Cheddar Cheese (finely grated)
  • 6 oz Gruyère Cheese (finely grated)
  • 1 cup Panko Breadcrumbs
  • 1/2 tsp Paprika (Smoked or Sweet)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Grate all cheeses and set aside. Measure out all sauce ingredients.
  2. Boil salted water. Cook macaroni until al dente (about 1 minute less than package directions). Drain well and set aside.
  3. Make the Roux: In a medium saucepan, melt 4 Tbsp of the butter over medium heat. Whisk in the flour continuously for 2 minutes until a smooth paste forms and smells slightly nutty.
  4. Create the Béchamel: Gradually whisk in the warm milk, a cup at a time, ensuring each addition is fully incorporated. Increase heat slightly and bring to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon (approx. 5–8 minutes).
  5. Season and Melt: Remove the sauce from the heat. Stir in the Dijon, nutmeg, salt, and pepper. Begin adding the grated cheese blend in small handfuls, stirring until completely smooth and melted before adding the next batch. Taste and adjust seasoning.
  6. Combine: Gently fold the drained, cooked macaroni into the cheese sauce until every piece is coated. Transfer the mixture to the prepared baking dish.
  7. Prepare Topping: In a small bowl, toss the Panko breadcrumbs with the remaining 2 Tbsp melted butter and the paprika. Sprinkle evenly over the macaroni mixture.
  8. Bake for 20–25 minutes, or until the topping is golden brown and the sauce is bubbling merrily around the edges.
  9. Rest for 5–10 minutes before serving to allow the sauce to set up slightly.