Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt for boiling water
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 cup heavy cream
  • 12 oz extra sharp cheddar cheese, hand-grated
  • 4 oz Gruyère cheese, hand-grated
  • 1 tsp dry mustard powder
  • 1/4 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp smoked paprika

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the macaroni for 6–7 minutes, ensuring it is 2 minutes shy of al dente. Drain and set aside without rinsing.
  2. In a heavy-bottomed saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a blonde roux.
  3. Slowly drizzle in the milk and heavy cream while whisking constantly. Simmer for 5–8 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Remove the saucepan from heat. Stir in mustard powder, nutmeg, salt, and pepper. Gradually add 3/4 of the cheddar and all of the Gruyère, stirring until the sauce is glossy and smooth.
  5. Fold the cooked pasta into the cheese sauce. Transfer the mixture into a greased 9x13 inch baking dish.
  6. In a small bowl, combine panko, melted butter, Parmesan, and smoked paprika. Sprinkle the topping evenly over the macaroni.
  7. Bake at 375°F (190°C) for 25–30 minutes until the cheese is bubbling and the topping is golden brown.