Ingredients:

  • 450 g (16 oz) Elbow Macaroni or Cavatappi
  • 3 Litres Water
  • 1 Tbsp (15 g) Kosher Salt (for the boiling water)
  • 6 Tbsp (85 g) Unsalted Butter (for the sauce)
  • 6 Tbsp (45 g) All-Purpose Flour
  • 1 Litre (4 cups) Whole Milk, warmed slightly
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 1 tsp (5 g) Dry Mustard Powder
  • ¼ tsp (1.25 g) Freshly Grated Nutmeg
  • 250 g (8 oz) Sharp Mature Cheddar, freshly grated
  • 100 g (3 oz) Gruyère Cheese, freshly grated
  • 50 g (1 oz) Cream Cheese (optional, for smoothness)
  • 2 Tbsp (30 g) Unsalted Butter, melted (for topping)
  • 1 cup (50 g) Panko Breadcrumbs
  • 2 Tbsp (10 g) Finely Chopped Fresh Parsley (optional)

Instructions:

  1. Preheat oven to 200°C (400°F). Grease a 9x13 inch baking dish.
  2. Cook Pasta: Bring the salted water to a rolling boil. Add the macaroni and cook for 1-2 minutes less than the package directions (it should be very firm, or al dente).
  3. Drain the pasta immediately and set aside. A drizzle of oil can be used to prevent sticking, but it’s optional.
  4. Melt Butter: In a medium saucepan, melt the 6 Tbsp of butter over medium heat. Do not let it brown.
  5. Make Roux: Whisk in the flour until smooth. Cook the mixture for 2-3 minutes, stirring constantly until the roux smells slightly nutty and loses the raw flour aroma.
  6. Add Milk: Gradually whisk in the warm milk, adding only a quarter at a time. Whisk vigorously until smooth before adding the next portion. This is key to preventing lumps.
  7. Thicken Sauce (Béchamel): Bring the sauce up to a gentle simmer, whisking constantly. Once the sauce coats the back of a spoon (nappé), remove it from the heat. This should take 5–8 minutes.
  8. Season: Whisk in the salt, pepper, mustard powder, and nutmeg.
  9. Introduce Cheese: Add the cream cheese (if using), then gradually add the freshly grated Cheddar and Gruyère. Stir until the cheese is fully melted and the sauce is perfectly smooth. Ensure the sauce is off the heat to prevent splitting.
  10. Combine: Pour the cheese sauce over the drained, cooked macaroni in the stock pot. Stir gently until every piece of pasta is thoroughly coated.
  11. Transfer: Spoon the macaroni mixture into the prepared baking dish, levelling the top.
  12. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, 2 Tbsp melted butter, and parsley (if using). Toss until coated.
  13. Top and Bake: Sprinkle the breadcrumb mixture evenly over the macaroni. Bake for 25–30 minutes, or until the topping is golden brown and the sauce is bubbling.
  14. Rest: Allow the Mac and Cheese to rest for 10 minutes before serving.