Ingredients:

  • 1 pound Elbow Macaroni
  • 2 Tbsp Salt (for boiling water)
  • 6 Tbsp Unsalted Butter
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed slightly
  • 1 tsp Dijon Mustard
  • ½ tsp Smoked Paprika
  • ½ tsp Ground Black Pepper
  • Pinch freshly grated Nutmeg
  • 1 tsp Salt (to taste)
  • 10 oz Sharp Mature Cheddar, grated
  • 4 oz Monterey Jack or Gruyère, grated
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Melted Butter (for panko)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Grate all cheese and set aside.
  2. Bring a large pot of heavily salted water to a rolling boil. Cook the macaroni 2 minutes shy of package directions (it should be very al dente). Drain well and set aside.
  3. Make the Roux: In a large, heavy-bottomed saucepan, melt the 6 Tbsp of butter over medium heat. Whisk in the flour constantly for 2 minutes until a smooth paste (roux) forms.
  4. Build the Béchamel: Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. Create the Mornay: Remove the sauce from the heat. Whisk in Dijon mustard, smoked paprika, pepper, and nutmeg. Begin adding the grated cheese in small handfuls, whisking until each addition is fully melted and smooth before adding the next. Taste and adjust salt.
  6. Combine: Gently fold the slightly undercooked pasta into the cheese sauce until every piece is thoroughly coated.
  7. Assemble & Top: Transfer the mixture to the prepared baking dish. In a small bowl, toss the panko breadcrumbs with the 2 Tbsp of melted butter. Sprinkle evenly over the top of the mac and cheese.
  8. Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the topping is beautifully golden brown.
  9. Rest: Allow to rest for 10 minutes before serving to allow the sauce to set.