Ingredients:

  • 1 lb Elbow Macaroni
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 3 cups 2% Milk
  • 6 oz Sharp Cheddar Cheese, freshly grated
  • 2 oz Monterey Jack Cheese, freshly grated
  • 2 oz Fontina Cheese, freshly grated
  • 2 oz Cream Cheese, cubed
  • 1 oz Parmesan Cheese, freshly grated
  • 1 tsp Dijon Mustard
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Kosher Salt
  • 1/2 cup Panko Breadcrumbs

Instructions:

  1. Preheat oven broiler. Cook the elbow macaroni according to package directions until al dente. Drain the pasta and set aside.
  2. Prepare the roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes until the mixture is light blonde and smells nutty, ensuring not to let it brown.
  3. Slowly whisk in the cold 2% milk until smooth. Increase heat slightly and bring the sauce to a simmer, whisking frequently until the béchamel sauce thickens (about 5-7 minutes).
  4. Remove the saucepan from the heat. Stir in the Dijon mustard, nutmeg, and cream cheese until the cream cheese is fully dissolved.
  5. Add the grated Cheddar, Monterey Jack, Fontina, and Parmesan cheeses in handfuls, stirring continuously until the sauce is completely smooth and emulsified. Stir in the salt.
  6. Fold the cooked macaroni into the cheese sauce until evenly coated. Transfer the mac and cheese to an oven-safe casserole dish.
  7. Top with Panko breadcrumbs and broil on high for 3 to 5 minutes, or until the topping is golden brown and crispy. Watch closely to prevent burning.