Ingredients:

  • 450 g (1 pound) Elbow Macaroni or Medium Shells
  • 1 Tbsp (15 ml) Kosher Salt (for boiling water)
  • 6 Tbsp (85 g) Unsalted Butter (for sauce)
  • 6 Tbsp (75 g) All-Purpose Flour
  • 1 Litre (4 cups) Whole Milk (warmed slightly)
  • 120 ml (½ cup) Evaporated Milk or Heavy Cream
  • 1 tsp (5 ml) Worcestershire Sauce
  • ½ tsp (2.5 g) Dry Mustard Powder
  • ¼ tsp (1.25 g) Freshly Grated Nutmeg
  • 1 tsp (5 g) Kosher Salt (or to taste)
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 340 g (12 oz) Sharp English Cheddar, freshly shredded
  • 115 g (4 oz) Gruyère Cheese or Monterey Jack, freshly shredded
  • 2 Tbsp (30 g) Unsalted Butter, melted (for topping)
  • 120 g (1½ cups) Panko Breadcrumbs
  • 3 Tbsp (45 g) Grated Parmesan Cheese
  • Pinch of Paprika (optional, for colour)

Instructions:

  1. Prepare Pasta and Preheat: Preheat oven to 180°C (350°F). Grease the 9x13 inch casserole dish lightly. Boil the macaroni in salted water according to package directions, but undercook it by 2 minutes (very firm al dente). Drain the pasta immediately and rinse quickly with cold water to stop the cooking process. Set aside.
  2. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, Parmesan, and paprika (if using). Toss until the breadcrumbs are evenly coated. Set aside.
  3. Make the Roux and Béchamel: Melt the 6 Tbsp of butter in the saucepan over medium heat. Whisk in the flour constantly for 2-3 minutes until a thick, smooth, nutty-smelling paste forms. Gradually whisk in the warmed whole milk until smooth. Bring the sauce to a gentle simmer, whisking occasionally, until it has thickened enough to coat the back of a spoon (about 5-7 minutes).
  4. Incorporate the Cheese: Remove the saucepan from the heat. Stir in the evaporated milk (or cream), Worcestershire sauce, dry mustard, nutmeg, salt, and pepper. Then, add the shredded Cheddar and Gruyère in handfuls, stirring continuously until the cheese is fully melted and the sauce is uniform and silky smooth. Do not boil the sauce once the cheese is added.
  5. Assemble and Bake: Pour the undercooked macaroni into the large saucepan containing the cheese sauce. Stir gently until thoroughly coated. Transfer the mixture to the prepared casserole dish, spreading evenly. Sprinkle the Panko topping evenly over the surface. Bake for 25-30 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
  6. Rest and Serve: Remove from the oven and let the dish rest for 10 minutes before serving. This allows the sauce to settle and prevents it from being too runny.