Ingredients:

  • 1 lb (454g) Elbow macaroni or Cavatappi
  • 1 tbsp (15g) Kosher salt
  • 1/2 cup (115g) Unsalted butter
  • 1/2 cup (65g) All-purpose flour
  • 4 cups (950ml) Whole milk, room temperature
  • 1 cup (240ml) Heavy cream
  • 1 tsp (5g) Dry mustard powder
  • 1/2 tsp (2.5g) Smoked paprika
  • 1/4 tsp (1g) Cayenne pepper
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 4 cups (450g) Extra sharp cheddar cheese, freshly grated and divided
  • 2 cups (225g) Gruyère or Monterey Jack, freshly grated
  • 1/2 cup (50g) Freshly grated Parmesan
  • 1 cup (60g) Panko breadcrumbs
  • 2 tbsp (30g) Unsalted butter, melted
  • 1/2 tsp (2g) Garlic powder

Instructions:

  1. Preheat your oven to 350°F (180°C). Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package directions for al dente. Drain and set aside without rinsing.
  2. In the same pot over medium heat, melt 1/2 cup of butter. Whisk in the flour and cook for 1-2 minutes until nutty but pale. Gradually stream in the milk and heavy cream, whisking constantly until the sauce thickens enough to coat a spoon (about 5-7 minutes).
  3. Remove the pot from the heat. Whisk in the dry mustard, smoked paprika, cayenne, and black pepper. Stir in 3 cups of the cheddar and all of the Gruyère until a smooth, glossy emulsion forms.
  4. Fold the cooked macaroni into the cheese sauce until thoroughly coated. Transfer the mixture into a 9x13 inch baking dish.
  5. In a small bowl, combine the panko breadcrumbs, 2 tbsp of melted butter, garlic powder, and the remaining 1 cup of cheddar and Parmesan. Sprinkle evenly over the pasta.
  6. Bake for 20 minutes until the edges are bubbly and the top is golden brown.