Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp sea salt
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 cup heavy cream
  • 16 oz sharp cheddar cheese, hand-grated
  • 1 tsp smoked paprika
  • 0.5 tsp ground nutmeg
  • 0.5 tsp black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 0.5 cup extra sharp cheddar cheese, finely grated

Instructions:

  1. Boil the elbow macaroni in water with 1 tbsp sea salt for exactly 2 minutes less than the package instructions until very al dente. Drain and set aside.
  2. In a heavy-bottomed Dutch oven, melt 1/2 cup butter over medium heat. Whisk in the all-purpose flour and cook for 2 minutes until it smells nutty and looks like pale sand.
  3. Slowly stream in the room temperature whole milk and heavy cream, whisking constantly to prevent lumps. Continue simmering until the sauce thickens enough to coat the back of a spoon.
  4. Remove the sauce from heat. Stir in the smoked paprika, nutmeg, and black pepper. Fold in 3/4 (12 oz) of the grated sharp cheddar cheese until completely melted and velvety.
  5. Fold the under-cooked pasta into the cheese sauce until well coated. Pour the mixture into a 9x13 inch ceramic baking dish.
  6. In a small bowl, toss panko breadcrumbs with 2 tbsp melted butter and the remaining 1/2 cup of extra sharp cheddar. Sprinkle evenly over the pasta.
  7. Bake at 375°F (190°C) for 25 minutes until the sauce is bubbling at the edges and the crust is golden brown and shattering.