Ingredients:

  • 1 lb Elbow Macaroni
  • 1 Tbsp Kosher Salt (for pasta water)
  • 6 Tbsp Unsalted Butter
  • ½ cup All-Purpose Flour
  • 3 cups Whole Milk
  • 1 cup Evaporated Milk
  • 2 tsp Mustard Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Freshly Grated Nutmeg
  • 12 oz Sharp Cheddar Cheese, freshly shredded
  • 4 oz Gruyère Cheese, freshly shredded
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Unsalted Butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  2. Using a box grater, grate all cheddar and Gruyère cheese. Combine and set aside.
  3. Bring a large pot of salted water to a rolling boil. Add macaroni and cook only until al dente minus two minutes (it must be slightly underdone). Drain and set aside.
  4. In a large saucepan or Dutch oven, melt the 6 Tbsp of butter over medium heat.
  5. Whisk in the flour until a smooth paste forms. Cook, stirring constantly, for 1–2 minutes until the mixture smells slightly nutty and is a pale gold colour (the 'blonde roux').
  6. Gradually whisk in the whole milk and evaporated milk, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring frequently.
  7. Once thickened (it should coat the back of a spoon), reduce the heat to low. Stir in the mustard powder, smoked paprika, nutmeg, salt, and pepper. Simmer for 1 minute.
  8. Remove the saucepan completely from the heat. This is crucial to prevent the cheese from seizing or splitting.
  9. Add the shredded cheese mixture one large handful at a time, whisking vigorously until each addition is completely melted and smooth before adding the next. Taste and adjust seasoning.
  10. Pour the cheese sauce over the drained pasta in the stockpot. Stir gently until every piece of pasta is fully coated.
  11. Pour the pasta mixture evenly into the prepared baking dish.
  12. Combine the Panko breadcrumbs with 1 Tbsp of melted butter. Sprinkle evenly over the top of the macaroni and cheese.
  13. Bake for 20–25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  14. Let the mac and cheese rest out of the oven for 10 minutes before serving. This allows the sauce to set slightly.