Ingredients:

  • 1 lb (450 g) Elbow Macaroni or short pasta
  • 1 Tbsp (15 g) Kosher Salt (for boiling water)
  • 4 Tbsp (60 g) Unsalted Butter
  • 4 Tbsp (60 g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk (Full-Fat), warmed
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 tsp (2.5 ml) Onion Powder
  • Pinch Freshly Grated Nutmeg
  • 8 oz (225 g) Sharp Mature Cheddar, grated
  • 6 oz (170 g) Gruyère or Monterey Jack, grated
  • 2 oz (55 g) Parmesan, finely grated
  • 1/2 tsp (2.5 ml) Black Pepper
  • Kosher Salt, To taste
  • 1 cup (80 g) Panko Breadcrumbs
  • 2 Tbsp (30 g) Unsalted Butter, melted
  • 1/2 tsp (2.5 ml) Smoked Paprika (optional)

Instructions:

  1. Pre-heat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Boil Pasta: Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than package directions (very al dente). Drain immediately and rinse briefly with cold water to stop the cooking process. Set aside. Gently warm the 3 cups of whole milk until steaming.
  3. Start the Roux: Melt the 4 Tbsp butter in a heavy-bottomed saucepan over medium heat. Whisk in the 4 Tbsp flour. Cook, stirring constantly, for 1–2 minutes until the mixture is sandy and pale blonde (a 'pale roux'). Do not allow it to brown.
  4. Create the Béchamel: Slowly, in 1/2 cup increments, whisk the warm milk into the roux. Ensure each addition is fully incorporated before adding the next. Bring the sauce to a gentle simmer, whisking constantly until thickened (it should coat the back of a spoon).
  5. Season and Finish Sauce: Stir in the Dijon mustard, onion powder, nutmeg, salt, and pepper. Remove the saucepan from the heat immediately. Add the grated Cheddar, Gruyère/Monterey Jack, and Parmesan. Stir gently until the cheese is completely melted, smooth, and glossy. Taste and adjust seasoning.
  6. Combine and Transfer: Pour the drained pasta into the cheese sauce. Stir thoroughly to coat every piece of macaroni, then pour the mixture into the prepared baking dish.
  7. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and optional smoked paprika. Toss until the breadcrumbs are evenly coated.
  8. Top and Bake: Sprinkle the buttered Panko mixture evenly over the macaroni. Bake for 20 minutes, or until the sauce is visibly bubbling around the edges and the crust is golden brown and crisp.
  9. Rest: Remove from the oven and let the Mac and Cheese rest for 5–10 minutes before serving. This allows the sauce to set slightly.