Ingredients:

  • 1 lb (450g) elbow macaroni
  • 1 tbsp (15g) salt
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 8 oz (225g) extra-sharp cheddar cheese, freshly grated
  • 4 oz (115g) Gruyère or Monterey Jack cheese, freshly grated
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup (115g) panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1/4 cup (25g) grated parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 2 minutes less than the package instructions. Drain and set aside.
  2. Melt 4 tbsp (56g) of butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture smells nutty and looks pale gold.
  3. Slowly pour in the warmed milk, whisking constantly to eliminate lumps. Simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Remove from heat and stir in the cheddar and Gruyère until completely melted and velvety. Stir in garlic powder, smoked paprika, salt, and pepper.
  5. Preheat oven to 375°F (190°C). Fold the undercooked macaroni into the cheese sauce until every noodle is submerged.
  6. Pour the mixture into a greased 9x13 inch baking dish.
  7. In a small bowl, mix panko, melted butter, and parmesan. Sprinkle evenly over the top.
  8. Bake for 20-25 minutes until the edges are bubbling and the top is mahogany-colored.