Ingredients:
- 1 pound Elbow Macaroni (or Cavatappi)
- 6 tablespoons Unsalted Butter
- 6 tablespoons All-Purpose Flour
- 4 cups Whole Milk, warmed
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Smoked Paprika
- Salt and Freshly Ground Black Pepper, to taste
- 3 cups (12 oz) Sharp Cheddar, freshly grated
- 1 cup (4 oz) Gruyère or Monterey Jack, grated
- 1 cup Panko Breadcrumbs
- 2 tablespoons Melted Unsalted Butter (for topping)
- 1/4 cup Grated Parmesan Cheese
- 1/2 teaspoon Dried Thyme or Parsley
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Boil the macaroni in salted water until just shy of al dente (about 1-2 minutes less than package directions). Drain well and set aside.
- Make the Roux: In a large, heavy-bottomed saucepan over medium heat, melt the 6 tablespoons of butter. Whisk in the flour constantly for 2 minutes until a smooth, pale paste forms.
- Build the Béchamel: Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Increase heat slightly and bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
- Flavour & Season: Remove the pan from the heat. Whisk in the Dijon mustard, smoked paprika, salt, and pepper.
- Melt the Cheese (Mornay): Add the grated Cheddar and Gruyère in three batches, stirring until each batch is completely melted and smooth before adding the next. Do not boil the sauce after adding cheese.
- Combine: Gently fold the drained pasta into the cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish.
- Prepare Topping: In a small bowl, toss the Panko breadcrumbs, 2 tablespoons of melted butter, Parmesan cheese, and dried herbs until evenly coated. Sprinkle evenly over the macaroni mixture.
- Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the Panko topping is golden brown and crisp.
- Rest & Serve: Let the dish rest for 10 minutes before serving to allow the sauce to set up beautifully.