Ingredients:

  • 12 oz Elbow Macaroni or Cavatappi
  • 1 Tbsp Salt (for pasta water)
  • 4 Tbsp Unsalted Butter (for roux)
  • 4 Tbsp All-Purpose Flour (for roux)
  • 3 cups Whole Milk (warmed)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Salt (for sauce, to taste)
  • 1 1/2 cups Sharp Cheddar, grated
  • 1 cup Gruyère Cheese, grated
  • 1/2 cup Parmesan Cheese, grated
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x9 inch baking dish. Grate all cheeses and set aside.
  2. Bring a large pot of salted water to a rolling boil. Add macaroni and cook for 1 minute less than package directions (to ensure it is very al dente). Drain well and set aside.
  3. In a medium saucepan over medium heat, melt 4 Tbsp of butter. Whisk in the flour continuously for 2 minutes until smooth and slightly nutty to create the roux.
  4. Gradually whisk in the warmed milk. Increase heat slightly and bring to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. Remove the pan from the heat. Whisk in Dijon mustard, smoked paprika, black pepper, and initial salt.
  6. Add the grated Cheddar and Gruyère cheese to the sauce, stirring gently until completely melted and smooth. Taste and adjust seasoning as necessary.
  7. Gently fold the drained pasta into the cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish.
  8. In a small bowl, toss the panko breadcrumbs with the 2 Tbsp of melted butter. Sprinkle the buttered panko evenly over the top of the mac and cheese.
  9. Bake for 15–20 minutes, or until the sauce is bubbling up around the edges.
  10. Switch the oven to the broiler setting for the final 1-2 minutes, watching constantly, until the panko topping is deeply golden brown and crisp. Let rest for 5 minutes before serving.