Ingredients:

  • 450 g (1 lb) Elbow Macaroni or Medium Shell Pasta
  • 2 Tbsp Coarse Salt (for the boiling water)
  • 8 Tbsp (113 g / 1/2 cup) Unsalted Butter
  • 1/2 cup (60 g) All-Purpose Flour
  • 4 cups (960 ml) Whole Milk (warmed slightly is preferred)
  • 1 tsp Mustard Powder (dry)
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 tsp Smoked Paprika (optional)
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 cups (450 g) Sharp Cheddar Cheese, grated
  • 2 cups (225 g) Gruyère Cheese, grated (or Monterey Jack)
  • 1 cup (90 g) Panko Breadcrumbs
  • 4 Tbsp (56 g) Unsalted Butter, melted
  • 1/4 cup (30 g) Extra Sharp Cheddar Cheese, grated (for the top layer)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13-inch baking dish. Grate all cheeses and keep them separate from the topping cheese.
  2. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook for 2 minutes less than the package instructions (it must be firmly al dente). Drain thoroughly and set aside. Do not rinse.
  3. Make the Roux: In a heavy-bottomed saucepan, melt the 8 Tbsp of butter over medium heat. Whisk in the flour until smooth. Cook the mixture for 1–2 minutes, stirring constantly to cook out the raw flour taste.
  4. Create the Béchamel: Gradually pour the warm milk into the roux, whisking continuously to prevent lumps. Increase the heat to medium-high and bring to a gentle simmer. Cook for 5–7 minutes, stirring often, until the sauce is visibly thickened and coats the back of a spoon.
  5. Season the Base: Remove the sauce from the heat. Stir in the mustard powder, nutmeg, smoked paprika (if using), salt, and pepper.
  6. Incorporate the Cheese (The Mornay): Add the grated Sharp Cheddar and Gruyère in handfuls, stirring well until each batch is fully melted and incorporated before adding the next. The sauce should be thick and glossy.
  7. Combine: Add the slightly undercooked pasta to the cheese sauce. Fold gently until every piece of pasta is fully coated. Pour the mixture into the prepared baking dish, levelling it out.
  8. Prepare Topping: In a small bowl, combine the Panko breadcrumbs and the 4 Tbsp of melted butter. Mix until the crumbs are evenly coated.
  9. Top and Bake: Sprinkle the buttered Panko mixture evenly over the macaroni and cheese. Finish by scattering the reserved extra sharp cheddar over the top. Bake for 25–30 minutes, or until the sauce is visibly bubbling around the edges and the topping is golden brown and crisp.
  10. Rest: Remove from the oven and allow to rest for 10 minutes before serving. This allows the sauce to set and prevents a runny texture.