Ingredients:

  • 1 pound (450 grams) Elbow Macaroni, cooked al dente
  • 1 tablespoon Coarse Sea Salt (for boiling water)
  • 6 tablespoons (85 grams) Unsalted Butter, cut into cubes
  • 6 tablespoons (45 grams) All-Purpose Flour
  • 4 cups (950 ml) Whole Milk, cold or room temperature
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dry Mustard Powder
  • 1/2 teaspoon Freshly Ground Black Pepper
  • A generous pinch Freshly Grated Nutmeg
  • 10 ounces (280 grams) Sharp Mature Cheddar, freshly grated
  • 5 ounces (140 grams) Gruyère or Monterey Jack, freshly grated
  • 1 cup (60 grams) Panko Breadcrumbs
  • 2 tablespoons (30 grams) Unsalted Butter, melted
  • 2 tablespoons (15 grams) Grated Parmesan Cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter.
  2. Grate the Cheddar and Gruyère cheeses. Set aside.
  3. Bring salted water to a rolling boil. Cook the macaroni for 2 minutes less than the package instructions (it must be slightly underdone/al dente). Drain immediately and rinse briefly with cold water to stop the cooking process. Set aside.
  4. Make the Roux: Melt the 6 tablespoons of butter in a large saucepan over medium heat. Once foamy, sprinkle in the 6 tablespoons of flour. Whisk constantly for 2-3 minutes until the mixture turns a light sandy colour and smells slightly nutty.
  5. Create the Béchamel: Slowly pour the cold milk into the roux while vigorously whisking to prevent lumps. Bring the sauce to a gentle simmer, stirring frequently, until it is thick enough to coat the back of a spoon (about 5-7 minutes).
  6. Season the Sauce: Stir in the salt, black pepper, nutmeg, dry mustard, and onion powder. Reduce heat to low.
  7. Add the Cheese: Remove the saucepan completely from the heat. Gradually stir in the grated Cheddar and Gruyère, a handful at a time, allowing each addition to melt fully before adding more. Stir until the sauce is completely smooth and glossy. Taste and adjust seasoning.
  8. Combine: Add the slightly undercooked pasta to a large mixing bowl. Pour the prepared cheese sauce over the pasta and gently fold until every piece of macaroni is evenly coated.
  9. Transfer: Pour the sauced pasta mixture into the prepared baking dish, leveling the top with a spatula.
  10. Prepare Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Mix until the panko is thoroughly coated.
  11. Bake: Sprinkle the panko topping evenly over the mac and cheese. Bake for 18-22 minutes, or until the sauce is bubbling around the edges and the topping is deeply golden brown and crisp.
  12. Rest: Remove the dish from the oven and let it rest on a cooling rack for at least 10 minutes before serving. This allows the sauce to fully set.