Ingredients:

  • 1 pound (450 g) Dry Macaroni (Elbows or Cavatappi)
  • 1 tablespoon Kosher Salt (for the pasta water)
  • 4 tablespoons (56 g) Unsalted Butter (for the roux)
  • 4 tablespoons (50 g) All-Purpose Flour (for the roux)
  • 4 cups (950 ml) Whole Milk, warmed slightly
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Smoked Paprika
  • Small Pinch Freshly Grated Nutmeg
  • Kosher Salt & Fresh Black Pepper, to taste
  • 12 ounces (340 g) Sharp Yellow Cheddar, freshly grated
  • 8 ounces (225 g) Gruyère or Monterey Jack, freshly grated
  • 1 cup (100 g) Panko Breadcrumbs
  • 2 tablespoons (28 g) Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat the Oven: Set oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Grate Cheese: Grate all cheddar and Gruyère and set aside in separate bowls. Gently warm the 4 cups of whole milk.
  3. Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta 2 minutes less than package instructions (very al dente). Drain and set aside, reserving ½ cup of the starchy pasta water.
  4. Make the Roux: In a heavy-bottomed saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the 4 tablespoons of flour until a thick paste (the roux) forms. Cook the roux for 2-3 minutes, stirring constantly, until it smells slightly nutty and loses its raw flour taste.
  5. Add Liquid: Slowly, in three stages, whisk the warm milk into the roux. Whisk continuously and vigorously after each addition until the mixture is smooth and lump-free. Bring the mixture to a gentle simmer, stirring frequently, until it has thickened enough to coat the back of a spoon (about 5-7 minutes). This is your Béchamel sauce. Remove from heat.
  6. Create the Mornay Sauce: Stir in the Dijon mustard, smoked paprika, nutmeg, salt, and pepper into the Béchamel. Off the heat, gradually add the grated cheese blend (Cheddar and Gruyère) in handfuls, stirring until fully melted and smooth before adding the next batch.
  7. Check Consistency: If the sauce appears too thick, whisk in a tablespoon or two of the reserved pasta water until the desired creamy consistency is achieved. Do not return the Mornay sauce to a full boil once the cheese is added.
  8. Assembly: Gently fold the drained, al dente pasta into the finished cheese sauce. Pour the pasta mixture into the prepared casserole dish, spreading evenly.
  9. Prepare Topping: Melt the 2 tablespoons of butter and toss with the Panko breadcrumbs until coated. Sprinkle the buttered Panko evenly over the pasta.
  10. Bake: Bake for 20 minutes, or until the sauce is bubbling around the edges and the Panko topping is deep golden brown and crunchy.
  11. Rest and Serve: Remove the mac and cheese from the oven and let it rest for 5-10 minutes to allow the sauce to set before serving.