Ingredients:

  • 1 pound Elbow Macaroni (or other short shape like Cavatappi)
  • 1 Tbsp Kosher Salt (for pasta water)
  • 4 Tbsp Unsalted Butter (for roux)
  • 4 Tbsp All-Purpose Flour
  • 2 1/2 cups Whole Milk (room temperature)
  • 1/2 cup Evaporated Milk
  • 8 oz Sharp Cheddar Cheese, freshly grated
  • 4 oz Gruyère or Monterey Jack, freshly grated
  • 2 oz full fat Cream Cheese, cubed
  • 1 tsp Dijon Mustard
  • Pinch Ground Nutmeg
  • 1/2 tsp White Pepper
  • Kosher Salt, To Taste
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish. Grate all cheeses and cube the cream cheese; set aside.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook the macaroni for 1-2 minutes less than package directions (very al dente).
  3. Drain the pasta immediately and rinse quickly with cold water to stop the cooking process. Set aside.
  4. Create the Roux: In a heavy-bottomed saucepan, melt the 4 Tbsp of butter over medium heat. Whisk in the flour until a thick paste (the roux) forms.
  5. Cook the Roux: Cook the roux for 60-90 seconds, stirring constantly, until it smells slightly nutty but remains pale blonde.
  6. Whisk in Liquid: Slowly pour in the whole milk and evaporated milk (ensure they are close to room temperature). Whisk constantly until the mixture is smooth and lump-free.
  7. Thicken: Bring the mixture to a low simmer, whisking frequently. Cook for about 4-6 minutes, or until the sauce thickens enough to coat the back of a wooden spoon.
  8. Remove from Heat: Immediately remove the saucepan from the heat source. This is vital to prevent the cheese from seizing.
  9. Season: Whisk in the Dijon mustard, nutmeg, white pepper, and salt.
  10. Melt the Stabilizers: Drop in the cubed cream cheese and whisk vigorously until fully melted and incorporated for a silky base.
  11. Incorporate Cheddar: Add the grated sharp cheddar in three separate additions, whisking until each batch is fully melted and smooth before adding the next.
  12. Incorporate Gruyère: Finally, whisk in the remaining Gruyère. Taste and adjust seasoning (salt/pepper). The finished sauce should be thick, smooth, and glossy.
  13. Combine: Add the cooked, drained pasta to the cheese sauce. Toss gently until every piece of pasta is thoroughly coated.
  14. Transfer: Pour the macaroni mixture into the prepared baking dish.
  15. Prepare Topping (Optional): Mix the Panko breadcrumbs with the melted butter. Sprinkle evenly over the top of the mac and cheese.
  16. Bake: Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  17. Rest: Allow the dish to rest for 5 minutes before serving. This allows the sauce to settle.