Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp sea salt
  • 0.5 cup unsalted high-fat butter
  • 0.5 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dry mustard powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4 cups extra sharp cheddar cheese, freshly grated
  • 2 cups Gruyère cheese, freshly grated
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 0.25 cup Parmesan cheese, freshly grated

Instructions:

  1. Preheat your oven to 350°F (180°C). Boil the macaroni in heavily salted water and drain when it still has a firm, white center (about 2 minutes less than al dente). Toss with a drizzle of oil to prevent sticking and set aside.
  2. In a heavy-bottomed pan or Dutch oven, melt 0.5 cup butter over medium heat. Whisk in the flour and cook for 2 minutes until it smells nutty and looks like wet sand to create a roux.
  3. Gradually whisk in the room temperature whole milk and heavy cream. Continue to whisk over medium heat until the sauce thickens enough to coat the back of a spoon.
  4. Stir in garlic powder, onion powder, smoked paprika, dry mustard, salt, and pepper. Reduce heat to low.
  5. Gradually fold in the grated cheddar and Gruyère cheeses, stirring until the sauce is completely smooth and velvety.
  6. Combine the par-boiled pasta with the cheese sauce and transfer to a 9x13 inch baking dish.
  7. In a small bowl, mix panko breadcrumbs, 2 tbsp melted butter, and grated Parmesan. Sprinkle evenly over the pasta.
  8. Bake for 30 minutes until the sauce is bubbling and the topping is golden brown and crispy.