Ingredients:

  • 16 oz cavatappi or large elbow pasta
  • 12 oz sharp white cheddar cheese, hand-grated
  • 8 oz Gruyère cheese, hand-grated
  • 4 oz fontina cheese, hand-grated
  • 3 cups whole milk, room temperature
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tsp dry mustard
  • 1 tsp smoked paprika
  • 1 cup panko breadcrumbs
  • 4 slices thick-cut bacon
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 400°F (204°C). Bring a large pot of heavily salted water to a boil. Cook pasta for exactly 2 minutes less than the package directions for al dente. Drain and set aside.
  2. In a heavy-bottomed saucepan or skillet, cook bacon until crispy. Remove, chop, and set aside. Reserve 1 tablespoon of bacon fat if desired, or wipe clean.
  3. Melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes until nutty and fragrant to create a golden roux.
  4. Gradually stream in the room temperature milk and heavy cream while whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove the sauce from heat. Whisk in the dry mustard and smoked paprika. Gradually fold in 75% of the grated cheese blend (Cheddar, Gruyère, and Fontina) until the sauce is a smooth, glossy emulsion.
  6. Combine the par-boiled pasta with the cheese sauce. Transfer the mixture into a 12-inch cast iron skillet or a 9x13 baking dish.
  7. In a small bowl, toss panko breadcrumbs with 2 tablespoons of melted butter and the chopped bacon. Top the mac and cheese with the remaining 25% of cheese, followed by the panko-bacon mixture.
  8. Bake for 15-20 minutes until the edges are bubbling and the crust is a deep mahogany brown.