Ingredients:

  • 1 pound Elbow macaroni
  • 1 Tbsp Salt (for boiling water)
  • 6 Tbsp Unsalted Butter
  • 6 Tbsp All-Purpose Flour
  • 1 cup Evaporated Milk (full fat)
  • 2 cups Whole Milk
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 8 oz Sharp Cheddar (freshly shredded)
  • 6 oz Gruyère or Monterey Jack (freshly shredded)
  • 2 oz Full-Fat Cream Cheese (cut into cubes)
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter (melted, for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Bring a large stockpot of salted water to a rolling boil. Add the macaroni and cook for one minute less than the package directions (it should be very al dente).
  3. Drain the pasta immediately and return it to the pot. Drizzle lightly with olive oil to prevent sticking while preparing the sauce.
  4. In a large heavy-bottomed saucepan, melt 6 Tbsp of butter over medium heat. Whisk in the flour until a smooth paste (roux) forms. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  5. Slowly whisk in the evaporated milk until fully combined and smooth. Then, gradually whisk in the whole milk.
  6. Bring the mixture to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (approx. 5-7 minutes). Remove the pan from the heat immediately.
  7. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
  8. Add the cubed cream cheese to the hot milk mixture and whisk vigorously until completely melted and smooth.
  9. Add the shredded Cheddar and Gruyère a handful at a time, stirring continuously until each batch is melted before adding the next. Crucially: Keep the pan off the heat to prevent the cheese from splitting.
  10. Pour the finished cheese sauce over the cooked macaroni in the stockpot. Stir gently until every piece of pasta is coated generously.
  11. In a small bowl, combine the panko breadcrumbs and 2 Tbsp melted butter. Pour the pasta mixture into the prepared baking dish and sprinkle the panko mixture evenly over the top.
  12. Bake for 20–25 minutes, or until the sauce is bubbly around the edges and the panko topping is deeply golden brown and crunchy. Let rest for 5-10 minutes before serving.