Ingredients:

  • 1 lb Cavatappi or Large Elbow Macaroni
  • 1 tbsp Sea Salt for pasta water
  • 0.5 cup Unsalted Butter
  • 0.5 cup All-Purpose Flour
  • 4 cups Whole Milk, room temperature
  • 1 tsp Mustard Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika
  • 0.25 tsp Nutmeg
  • 0.5 tsp Fine Sea Salt
  • 0.25 tsp Black Pepper
  • 3 cups Sharp Cheddar, freshly grated
  • 1.5 cups Gruyère or Fontina, freshly grated
  • 0.5 cup Freshly grated Parmesan
  • 1.5 cups Panko breadcrumbs
  • 3 tbsp Unsalted Butter, melted
  • 1 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta for exactly 2 minutes less than the package 'al dente' instructions. Drain the pasta but do NOT rinse.
  2. In a heavy-bottomed saucepan or Dutch oven, melt 0.5 cup of butter over medium heat. Whisk in the flour and cook for 2 minutes until fragrant and nutty but still pale in color.
  3. Gradually whisk in the room-temperature milk, one cup at a time, whisking constantly to ensure a smooth emulsion. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Remove from heat. Stir in the mustard powder, garlic powder, smoked paprika, nutmeg, salt, and pepper. Fold in the sharp cheddar and Gruyère until completely melted and velvety.
  5. Combine the cooked pasta with the cheese sauce, ensuring every noodle is coated. Transfer the mixture to a 9x13 inch baking dish.
  6. In a small bowl, mix the Panko breadcrumbs with 3 tbsp melted butter and chopped parsley. Sprinkle evenly over the pasta, followed by the grated Parmesan.
  7. Bake at 180°C (350°F) for 30 minutes, or until the sauce is bubbling at the edges and the crust has achieved a deep mahogany brown color.