Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups low-fat milk, warmed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup fontina cheese, shredded
  • 1/2 tsp mustard powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup panko breadcrumbs
  • 1 tbsp unsalted butter, melted
  • 1/4 cup parmesan cheese, grated

Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Bring a large pot of water and 1 tbsp kosher salt to a boil. Add 1 lb elbow macaroni and cook for 2 minutes less than the package directions to ensure it remains al dente after baking. Drain and set aside.
  3. Melt 3 tbsp unsalted butter over medium heat in a saucepan. Whisk in 1/4 cup all-purpose flour and cook for approximately 2 minutes until the mixture smells nutty but remains pale.
  4. Slowly pour 3 cups warmed low-fat milk into the roux, whisking constantly to prevent lumps. Continue stirring until the sauce thickens and bubbles gently.
  5. Reduce heat to low. Stir in 1/2 tsp mustard powder, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
  6. Gradually add 2 cups shredded sharp cheddar and 1 cup shredded fontina, stirring until the cheese sauce is completely smooth.
  7. Fold the drained macaroni into the cheese sauce until every noodle is thoroughly coated.
  8. Pour the macaroni mixture into a buttered 9x13 inch baking dish.
  9. In a small bowl, mix 1/2 cup panko breadcrumbs, 1 tbsp melted butter, and 1/4 cup grated parmesan. Sprinkle the mixture evenly over the macaroni.
  10. Bake at 180°C (350°F) for 20–25 minutes until the topping is amber and the sauce is bubbling.