Ingredients:

  • 1 lb (450 g) Dry Elbow Macaroni
  • 1 Tbsp (15 ml) Kosher Salt (for pasta water)
  • 6 Tbsp (85 g) Unsalted Butter
  • 6 Tbsp (55 g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk, warmed slightly
  • 1 tsp (5 g) Kosher Salt
  • ½ tsp (1 g) Freshly Ground Black Pepper
  • ¼ tsp (0.5 g) Ground Nutmeg
  • 8 oz (225 g) Sharp Cheddar Cheese, freshly grated
  • 4 oz (115 g) Gruyère or Monterey Jack, freshly grated
  • 8 oz (225 g) Fresh Mozzarella, drained and cut into ½ inch cubes
  • 1 pint (about 340 g) Cherry or Grape Tomatoes, halved
  • ½ cup (120 ml) Reserved Pasta Water (if needed for sauce thinning)
  • ½ cup (50 g) Panko Breadcrumbs
  • 2 Tbsp (30 g) Unsalted Butter, melted
  • ¼ cup (25 g) Grated Parmesan Cheese
  • ½ cup (12 g) Fresh Basil leaves, thinly sliced (chiffonade)
  • 2 Tbsp (30 ml) Balsamic Glaze (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish. Grate the hard cheeses, halve the cherry tomatoes, and cube the fresh mozzarella. Combine the Panko, melted butter, and Parmesan topping ingredients in a small bowl.
  2. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook 2 minutes shy of package directions (firmly al dente). Drain the pasta immediately, reserving ½ cup (120 ml) of the starchy pasta water. Set the pasta aside.
  3. In a heavy-bottomed saucepan, melt 6 Tbsp of butter over medium heat. Whisk in the flour and cook the roux for 1–2 minutes until it smells slightly nutty. Gradually whisk in the warmed milk until smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens and coats the back of a spoon (about 5–7 minutes). Remove from heat and stir in salt, pepper, and nutmeg. Gradually add the Cheddar and Gruyère/Jack cheeses until completely melted and smooth. If the sauce is too thick, stir in a splash of the reserved pasta water.
  4. Add the cooked macaroni, halved tomatoes, and cubed fresh mozzarella to the cheese sauce. Fold gently to combine, ensuring everything is coated. Pour the mixture into the prepared baking dish. Sprinkle the Panko-Parmesan topping evenly over the surface.
  5. Bake for 20–25 minutes, or until the topping is golden brown and the sauce is bubbling at the edges. Remove from the oven and let rest for 5–10 minutes before serving. Just before serving, scatter the fresh basil chiffonade over the top and drizzle with balsamic glaze, if desired.