Ingredients:

  • 1 lb (450 g) Elbow Macaroni (or shell pasta)
  • Salt, to taste (for boiling water)
  • 6 Tbsp (85 g) Unsalted Butter
  • 6 Tbsp (45 g) All-Purpose Flour
  • 4 cups (950 ml) Whole Milk, warmed slightly
  • 1 tsp (5 ml) Dried English Mustard Powder
  • 1 tsp (5 ml) Dijon Mustard
  • Pinch Freshly Grated Nutmeg
  • Fine Sea Salt & Black Pepper, to taste
  • 12 oz (340 g) Sharp Yellow Cheddar, freshly grated
  • 4 oz (115 g) Gruyère or Monterey Jack, freshly grated
  • 1/2 cup (60 g) Panko Breadcrumbs
  • 2 Tbsp (30 g) Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9x13 inch baking dish. Grate all cheeses and set aside. Warm the milk slightly in a separate pot or microwave until steaming.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook 1 minute less than the package directions (very al dente). Drain well and reserve.
  3. Create the Roux: In a heavy-bottomed saucepan, melt the 6 Tbsp of butter over medium heat. Sprinkle in the 6 Tbsp of flour. Whisk constantly for 2–3 minutes until the mixture turns smooth, pale yellow, and smells faintly nutty.
  4. Add the Milk: Very slowly, pour in the warm milk, whisking continuously to incorporate the roux. Bring the mixture to a gentle simmer, stirring frequently. Allow the sauce to thicken for 5–8 minutes until it coats the back of a spoon (the béchamel).
  5. Season the Base: Remove the béchamel from the heat. Whisk in the Dijon mustard, mustard powder, nutmeg, salt, and pepper.
  6. Melt the Cheese (The Crucial Step): Crucially, ensure the sauce is OFF the heat. Add the grated Cheddar and Gruyère in handfuls, stirring slowly and patiently until each addition is completely melted and smooth before adding the next. Do not boil the sauce once the cheese is added.
  7. Combine: Fold the drained macaroni into the cheese sauce until every piece is gloriously coated. Pour the mixture into the prepared baking dish.
  8. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs with the 2 Tbsp of melted butter. Scatter the Panko evenly over the pasta.
  9. Bake: Bake for 18–25 minutes, or until the sauce is bubbling around the edges and the Panko topping is golden brown and crisp.
  10. Rest and Serve: Let the Mac and Cheese rest for 5–10 minutes before serving. This allows the sauce to set up slightly.