Ingredients:

  • 1 lb Elbow Macaroni
  • 1 tbsp Salt
  • 1/2 cup Unsalted Butter
  • 1/2 cup All-Purpose Flour
  • 3 cups Whole Milk, room temperature
  • 1 cup Heavy Cream
  • 1 tsp Mustard Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 Large Egg, beaten
  • 4 cups Sharp Cheddar Cheese, hand-grated
  • 2 cups Gruyère or Fontina, hand-grated
  • 1 1/2 cups Panko Breadcrumbs
  • 4 tbsp Unsalted Butter, melted
  • 1/2 cup Freshly Grated Parmesan Cheese

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Boil the macaroni in highly salted water for 2 minutes less than the package directions until very al dente. Drain and set aside without rinsing.
  3. In a heavy-bottomed saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 2 minutes until it smells like toasted shortbread but stays pale.
  4. Gradually whisk in the whole milk and heavy cream. Continue whisking until the sauce coats the back of a spoon with a velvety sheen.
  5. Temper the beaten egg by whisking a small amount of the hot sauce into it, then slowly whisk the egg mixture back into the main sauce to stabilize.
  6. Stir in the mustard powder, garlic powder, and smoked paprika. Remove from heat and stir in the grated Cheddar and Gruyère until completely melted and smooth.
  7. Fold the cooked macaroni into the cheese sauce until well coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, combine panko breadcrumbs, 4 tbsp melted butter, and Parmesan cheese. Sprinkle evenly over the macaroni.
  9. Bake for 30 minutes until the edges are bubbling and the top is golden.