Ingredients:

  • 450 g (16 oz) Elbow Macaroni or Medium Shells
  • 2 tsp Fine Sea Salt (for the boiling water)
  • 115 g (8 Tbsp / 1 stick) Unsalted Butter, plus extra for greasing
  • 80 g (⅔ cup) All-Purpose (Plain) Flour
  • 1 L (4 cups) Whole Milk, heated slightly
  • 350 mL (1.5 cups) Evaporated Milk
  • 2 tsp Dried Mustard Powder
  • 1 tsp Smoked Paprika (optional)
  • 5 tsp Fine Sea Salt, or to taste
  • ½ tsp Freshly Ground Black Pepper
  • 450 g (16 oz) Sharp Yellow Cheddar Cheese, freshly grated
  • 225 g (8 oz) Monterey Jack or Colby Cheese, freshly grated
  • 50 g (½ cup) Panko Breadcrumbs
  • 30 g (2 Tbsp) Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat the oven to 180°C / 350°F (Fan 160°C / Gas Mark 4). Generously grease the 9x13 inch baking dish with butter.
  2. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1 minute less than the package directions (it must be al dente). Drain well; do not rinse. Set aside.
  3. Melt 115g of butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour. Cook the mixture (the roux) constantly for 2–3 minutes until smooth and pale blonde, ensuring the raw flour taste is cooked out.
  4. Slowly pour the warm whole milk into the roux while whisking continuously until the sauce is completely smooth and lump-free. Add the evaporated milk and bring the mixture to a gentle simmer, whisking occasionally.
  5. Once the sauce has thickened enough to coat the back of a spoon (about 5–7 minutes), remove it immediately from the heat.
  6. Whisk in the salt, pepper, mustard powder, and paprika. Introduce the grated cheese in three batches, stirring until each batch is fully melted and incorporated before adding the next. Do not return the pan to the heat.
  7. Pour the drained macaroni into the large pot of cheese sauce. Fold gently until every piece of pasta is fully coated.
  8. Scrape the mac and cheese mixture into the prepared baking dish, ensuring an even layer.
  9. In a small bowl, combine the melted butter and Panko breadcrumbs. Sprinkle evenly over the top of the mac and cheese.
  10. Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the topping is deeply golden brown.
  11. Remove from the oven and let rest for 10–15 minutes before serving. This allows the sauce to set up properly and prevents it from being too runny.