Ingredients:

  • 1 lb elbow macaroni
  • 2 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups sharp yellow cheddar, hand-grated
  • 1 cup Gruyère, hand-grated
  • 1 cup Fontina, hand-grated
  • 1/2 cup low-moisture mozzarella, shredded
  • 1/4 cup Parmigiano-Reggiano, finely grated
  • 1/2 tsp ground nutmeg
  • 1/2 tsp smoked paprika
  • 1.5 cups panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook the 1 lb elbow macaroni in salted water for 2 minutes less than the box instructions until it has a firm bite. Drain and set aside.
  3. Melt 4 tbsp butter in your large saucepan over medium heat, then whisk in 1/4 cup flour until the mixture bubbles and turns a light sand color.
  4. Gradually whisk in 4 cups whole milk, a half cup at a time, until the sauce is thickened and velvety.
  5. Stir in the nutmeg, smoked paprika, salt, and pepper.
  6. Remove from heat and fold in the cheddar, Gruyère, Fontina, and mozzarella until the sauce is smooth and glossy.
  7. Toss the par boiled pasta into the cheese sauce, stirring gently to coat every tube.
  8. Pour the mixture into your baking dish and top evenly with the Parmigiano Reggiano and the toasted panko mixture.
  9. Place in a 375°F oven for 25-30 minutes until the edges are bubbling and the top is a deep golden brown.
  10. Let it sit for 5 minutes before serving to allow the sauce to set.
  11. In a small skillet, combine 1.5 cups panko with 3 tbsp melted butter, garlic powder, and parsley until they smell like toasted nuts.