Ingredients:

  • 1 lb elbow macaroni or cavatappi
  • 2 tbsp sea salt
  • 0.5 cup unsalted high-fat butter
  • 0.5 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups sharp white cheddar cheese, hand-grated
  • 2 cups Gruyère cheese, hand-grated
  • 1 tsp dry mustard powder
  • 0.25 tsp ground nutmeg
  • 1.5 cups panko breadcrumbs
  • 2 tbsp melted butter
  • 0.5 cup grated parmesan cheese
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper

Instructions:

  1. Bring a large pot of water with 2 tbsp sea salt to a rolling boil and cook the 1 lb macaroni until it is slightly under al dente. Note: The pasta will finish cooking in the oven, so it should still have a firm bite.
  2. Toss 1.5 cups panko with 2 tbsp melted butter, 0.5 cup grated parmesan, and 1 tsp smoked paprika in a small bowl.
  3. Melt 0.5 cup unsalted butter in a heavy bottomed pot over medium heat until it begins to foam and sizzle.
  4. Add 0.5 cup flour and whisk constantly for 2 minutes until the mixture smells slightly nutty and looks like wet sand.
  5. Slowly pour in 3 cups whole milk and 1 cup heavy cream, whisking vigorously until the sauce is smooth and no lumps remain.
  6. Simmer the sauce for 5-7 minutes until it coats the back of a spoon and leaves a clear trail when you run a finger through it.
  7. Stir in 1 tsp dry mustard powder, 0.25 tsp ground nutmeg, and 0.5 tsp black pepper.
  8. Remove the pot from the heat and fold in 4 cups sharp white cheddar and 2 cups Gruyère in batches until the sauce is glossy and completely melted.
  9. Fold the cooked pasta into the sauce, transfer to a 9x13 inch baking dish, and top with the panko mixture.
  10. Bake at 350°F (180°C) for 30 minutes until the edges are bubbling and the top is golden and crackling.