Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 4 cups sharp cheddar cheese, freshly grated
  • 2 cups Gruyère cheese, freshly grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups panko breadcrumbs
  • 4 tbsp melted butter
  • 1/2 cup grated parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package instructions for 'al dente'. Drain and set aside.
  2. In a Dutch oven or large saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes until pale gold and fragrant.
  3. Slowly pour in the milk and heavy cream while whisking constantly. Cook over medium heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5-8 minutes).
  4. Turn heat to low. Stir in garlic powder, onion powder, smoked paprika, nutmeg, salt, and pepper. Add the grated Cheddar and Gruyère in batches, stirring until smooth. Remove from heat immediately.
  5. Fold the cooked macaroni into the cheese sauce. Pour half the mixture into a greased 9x13 inch baking dish, sprinkle extra cheese if desired, and top with remaining macaroni.
  6. Mix Panko, 4 tbsp melted butter, and Parmesan in a small bowl. Sprinkle over the pasta. Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden brown.