Ingredients:

  • 450g elbow macaroni
  • 4 liters water
  • 60g unsalted butter
  • 30g all-purpose flour
  • 720ml whole milk
  • 240ml heavy cream
  • 450g extra sharp cheddar cheese, freshly grated
  • 225g Gruyère cheese, freshly grated
  • 5g dry mustard
  • 2g smoked paprika
  • 100g panko breadcrumbs
  • 30g unsalted butter, melted

Instructions:

  1. Boil the 4 liters of water in a large pot with a heavy pinch of salt.
  2. Add the 450g of macaroni and cook for 2 minutes less than the package directions until it has a firm bite. Note: The pasta continues cooking in the oven.
  3. Drain the pasta and set it aside, but don't rinse it; the surface starch helps the sauce stick.
  4. Melt 60g of unsalted butter in a large saucepan over medium heat until it begins to foam.
  5. Whisk in the 30g of all purpose flour and cook for 1 minute until the mixture smells slightly nutty.
  6. Gradually pour in the 720ml of milk and 240ml of heavy cream, whisking constantly until the liquid is smooth and thick.
  7. Stir in the dry mustard and smoked paprika, then remove the pan from the heat.
  8. Fold in the grated cheddar and Gruyère in handfuls until the cheese is completely melted and velvety.
  9. Combine the cheese sauce with the cooked macaroni and transfer to a baking dish.
  10. Toss 100g of panko with 30g of melted butter and sprinkle over the top.
  11. Bake at 375°F (190°C) for 20 minutes until the top is golden and the edges are bubbling.