Ingredients:

  • 1 pound Elbow Macaroni or Cavatappi
  • 1 tablespoon Kosher Salt (for pasta water)
  • 6 tablespoons Unsalted Butter (for roux)
  • 6 tablespoons All-Purpose Flour
  • 4 cups Whole Milk (Warmed)
  • 1 teaspoon Dry Mustard Powder
  • 1/2 teaspoon Ground Black Pepper
  • 2 cups Freshly Grated Sharp Cheddar
  • 1 cup Freshly Grated Gruyère Cheese
  • 1/2 cup Smoked Gouda, cubed or grated
  • Salt (to taste)
  • 1 cup Panko Breadcrumbs
  • 3 tablespoons Melted Unsalted Butter (for topping)
  • 1/2 teaspoon Paprika (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Grate all cheeses and set aside. Warm the milk gently on the stove or in the microwave—do not boil.
  2. Boil pasta in heavily salted water until very al dente (about 2 minutes shy of package directions). Drain immediately and set aside.
  3. Make the Roux: Melt 6 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour constantly for 2 minutes until a smooth, pale blonde paste (the roux) forms.
  4. Build the Béchamel: Gradually whisk in the warm milk, a half-cup at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce thickens enough to coat the back of a spoon (about 8–10 minutes). Bring to a gentle simmer, then immediately reduce heat to low.
  5. Season & Melt Cheese: Remove the béchamel from the heat. Whisk in the mustard powder and pepper. Gradually add the grated cheeses in handfuls, stirring until completely smooth before adding the next batch. Taste and adjust salt if necessary. Do not boil the sauce once the cheese is added.
  6. Assemble: Gently fold the slightly undercooked pasta into the cheese sauce until every piece is coated. Transfer the mixture into the prepared baking dish.
  7. Prepare Topping: In a small bowl, toss the panko breadcrumbs with 3 tablespoons of melted butter and paprika until evenly coated. Sprinkle evenly over the macaroni mixture.
  8. Bake: Bake for 30–35 minutes, or until the sauce is bubbling enthusiastically around the edges and the topping is golden brown. If needed, briefly place under the broiler for the last 1–2 minutes for extra crispness.
  9. Rest & Serve: Allow the Mac and Cheese to rest for 10 minutes before serving to allow the sauce to set slightly.