Ingredients:

  • 1 lb Elbow Macaroni (or similar short pasta)
  • 2 Tbsp Kosher Salt (for pasta water)
  • 6 Tbsp Unsalted Butter (for roux)
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed
  • 4 oz Cream Cheese, cubed
  • 1 tsp Dijon Mustard
  • ½ tsp Hot Sauce (e.g., Tabasco)
  • ½ tsp Black Pepper, fresh cracked
  • Salt to taste
  • ¼ tsp Nutmeg, freshly grated
  • 6 oz Sharp Cheddar Cheese, grated fresh
  • 4 oz Gruyère Cheese, grated fresh
  • 4 oz Smoked Gouda Cheese, grated fresh
  • 2 oz Low-Moisture Mozzarella, grated fresh
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)
  • ½ cup Freshly Grated Parmesan/Asiago
  • 1 Tbsp Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish. Grate all hard cheeses (Cheddar, Gruyère, Gouda, Mozzarella) and mix them in a bowl. Keep Parmesan separate for the topping.
  2. Cook the pasta: Boil water vigorously, add salt, and cook the macaroni until just shy of al dente (about 1 minute less than package directions). Drain the pasta immediately and set aside; do not rinse.
  3. Make the Roux: Melt the 6 Tbsp of butter in a large Dutch oven over medium heat. Whisk in the flour until a smooth paste forms (the roux). Cook for 2 minutes, stirring constantly, until the raw flour smell is gone.
  4. Add Milk and Thicken: Gradually pour in the warm milk, whisking continuously to prevent lumps. Bring the mixture to a simmer, stirring often, until it thickens sufficiently to coat the back of a spoon (about 5-7 minutes).
  5. Season the Béchamel: Remove the thickened Béchamel from the heat. Stir in the Cream Cheese until completely melted and smooth. Add the Dijon mustard, hot sauce, nutmeg, salt, and pepper.
  6. Incorporate the Cheese: Working in batches, add the mixed cheeses (Cheddar, Gruyère, Gouda, Mozzarella) to the Béchamel, stirring gently until melted and smooth before adding the next batch. Ensure the sauce does not boil once the cheese is added.
  7. Combine and Transfer: Pour the cooked, drained pasta into the cheese sauce. Fold gently until every piece is coated. Transfer the mac and cheese mixture evenly into the prepared baking dish.
  8. Prepare and Bake Topping: In a small bowl, combine the Panko, melted butter, and Parmesan cheese. Mix well. Sprinkle the Panko mixture evenly over the pasta. Bake uncovered for 25-30 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
  9. Rest and Serve: Allow the mac and cheese to rest for 10-15 minutes after removing it from the oven to allow the sauce to set up properly. Garnish with fresh parsley, if desired, and serve.