Ingredients:

  • 1 lb (450 g) Elbow Macaroni
  • 1 tbsp (15 ml) Salt (for boiling water)
  • 6 tbsp (85 g) Unsalted Butter
  • 6 tbsp (85 g) All-Purpose Flour
  • 4 cups (950 ml) Whole Milk, warmed slightly
  • 1/2 cup (120 ml) Evaporated Milk
  • 1 tsp (5 ml) Dijon Mustard
  • 1 tsp (5 g) English Mustard Powder
  • 1/2 tsp (2.5 g) Smoked Paprika (optional)
  • 1/4 tsp Freshly Grated Nutmeg
  • Salt and Black Pepper (to taste)
  • 14 oz (400 g) Sharp Cheddar Cheese, freshly grated
  • 7 oz (200 g) Gruyère or Monterey Jack Cheese, freshly grated
  • 1 cup (100 g) Panko Breadcrumbs
  • 4 tbsp (55 g) Unsalted Butter, melted
  • 1/4 cup (25 g) Freshly Grated Parmesan Cheese (optional)

Instructions:

  1. Preheat & Grease: Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than the package directions (it should be very al dente, almost crunchy). Drain immediately and set aside. Do not rinse.
  3. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan (if using). Set aside.
  4. Melt Butter: In the medium saucepan, melt the 6 tbsp of butter over medium heat.
  5. Make Roux: Whisk in the flour until a thick paste (the roux) forms. Cook, stirring constantly, for 2 minutes. This removes the raw flour taste, which is key.
  6. Add Milk: Gradually whisk in the warmed whole milk, adding only about 1 cup at a time initially, ensuring no lumps form before adding the next batch. Continue whisking until the sauce is smooth and thickened (it should coat the back of a spoon).
  7. Season: Remove the béchamel from the heat. Whisk in the evaporated milk, Dijon mustard, mustard powder, paprika, and nutmeg. Season generously with salt and pepper.
  8. Melt Cheese: Reduce the heat to the lowest setting (or remove from the burner entirely). Add the grated Cheddar and Gruyère incrementally, stirring until each handful is fully melted and smooth before adding the next. Do not boil the sauce, as this will make it grainy.
  9. Mix: Pour the drained, al dente pasta into the saucepan with the cheese sauce. Stir gently but thoroughly until every piece of macaroni is coated.
  10. Assemble & Top: Transfer the mixture into the prepared baking dish, leveling the top with a spatula. Sprinkle the Panko topping evenly over the surface.
  11. Bake: Bake for 25 to 30 minutes, or until the sauce is bubbling up around the edges and the Panko topping is deep golden brown and crisp.
  12. Rest: Allow the Mac & Cheese to rest for 10 minutes before serving. This allows the sauce to set slightly and prevents it from running everywhere when sliced.