Ingredients:

  • 450 g (1 lb) Elbow Macaroni or Cavatappi pasta
  • 3 L (12 cups) Water
  • 1 Tbsp (15 g) Kosher Salt
  • 8 Tbsp (115 g) Unsalted Butter, divided
  • ½ cup (60 g) All-Purpose Flour
  • 1 L (4 cups) Whole Milk, warmed slightly
  • 1 tsp (5 g) Dijon Mustard
  • ½ tsp Nutmeg, freshly grated
  • ½ tsp Smoked Paprika
  • 1 tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 cups (240 g) Sharp Cheddar Cheese, freshly grated
  • 1 cup (120 g) Gruyère Cheese, freshly grated
  • 1 cup (120 g) Monterey Jack or Low-Moisture Mozzarella, freshly grated
  • 2 Tbsp (30 g) Unsalted Butter, melted (for topping)
  • 1 cup (100 g) Panko Breadcrumbs
  • ¼ cup (30 g) Parmesan Cheese, finely grated

Instructions:

  1. Preheat oven to 350°F (180°C). Lightly grease the 9x13 inch baking dish. Grate all cheeses and combine, setting aside 1 cup of the total blend for later. Slightly warm the whole milk.
  2. Prepare the topping: In a small bowl, combine the 2 Tbsp melted butter, panko breadcrumbs, and grated Parmesan. Set aside.
  3. Cook the pasta: Bring the salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than suggested package time. The pasta must be distinctly al dente (firm). Drain immediately and return it to the empty stockpot.
  4. Make the Roux: Melt 8 Tbsp of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture (the roux) is smooth and slightly nutty (avoid browning).
  5. Thicken: Gradually whisk in the warmed whole milk until the mixture is lump-free. Increase heat slightly and continue stirring until the sauce thickens significantly and coats the back of a spoon (about 5–8 minutes). Reduce heat to low.
  6. Season: Stir in the Dijon mustard, nutmeg, smoked paprika, 1 tsp salt, and ½ tsp pepper.
  7. Incorporate Cheese: Remove the saucepan from the heat entirely. Gradually add the grated cheese mixture, a handful at a time, stirring constantly until fully melted and smooth. (Adding cheese off the heat prevents the sauce from splitting or becoming grainy).
  8. Assemble: Pour the finished cheese sauce over the drained pasta in the stockpot. Gently stir until every piece of pasta is thoroughly coated in the sauce.
  9. Bake: Transfer the pasta mixture into the prepared baking dish, leveling it out gently. Sprinkle the panko breadcrumb mixture evenly over the top. Bake for 30–35 minutes, or until the sauce is visibly bubbly and the topping is golden brown and crisp.
  10. Rest: Remove from the oven and let it stand for 10 minutes before serving. This resting period allows the sauce to set slightly.