Ingredients:

  • 1 lb elbow macaroni or cavatappi
  • 1 tbsp salt
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 8 oz extra sharp white cheddar, freshly grated
  • 4 oz Gruyère cheese, freshly grated
  • 1/2 tsp dry mustard powder
  • 1/4 tsp ground nutmeg
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 1 tbsp butter, melted
  • 1/2 tsp smoked paprika

Instructions:

  1. Boil the pasta in a large pot of water with 1 tbsp of salt. Cook for exactly 2 minutes less than the package directions suggest to achieve a firm al dente texture. Reserve 1/2 cup of pasta water, then drain.
  2. In a heavy-bottomed Dutch oven or saucepan, melt 1/4 cup butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells nutty, but remains light in color.
  3. Slowly drizzle the milk into the roux while whisking constantly. Continue to simmer and whisk until the sauce thickens enough to coat the back of a spoon.
  4. Remove the pan from the heat. Stir in the mustard powder, nutmeg, and the grated cheddar and Gruyère cheeses. Whisk until the sauce is completely smooth and emulsified.
  5. Fold the cooked pasta into the cheese sauce. Add small amounts of the reserved pasta water if needed to adjust the consistency to a glossy, velvety finish. Season with salt and pepper.
  6. Optional: Mix panko breadcrumbs with 1 tbsp melted butter and smoked paprika. Sprinkle over the mac and cheese and broil in the oven for 2-3 minutes until golden brown and crispy.