Ingredients:

  • 1 lb Elbow Macaroni
  • 1 Tbsp Kosher Salt (for water)
  • 6 Tbsp Unsalted Butter
  • 1/2 cup All-Purpose Flour
  • 3 cups Whole Milk (lukewarm)
  • 12 oz Evaporated Milk (1 can)
  • 3 cups Sharp Yellow Cheddar (freshly shredded, divided)
  • 2 cups Colby Jack or Monterey Jack (freshly shredded)
  • 1/2 tsp Dry Mustard Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Dijon Mustard
  • 1 Tbsp Kosher Salt (for sauce)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter (melted)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the 9x13 inch baking dish. Combine the Colby Jack and 2 cups of the Sharp Cheddar in a bowl. Reserve the remaining 1 cup of Sharp Cheddar for the topping.
  2. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook the macaroni al dente—about 2 minutes shy of package directions. Drain thoroughly and set aside (do not rinse).
  3. Make the Roux: Melt the 6 Tbsp of butter in a heavy-bottomed saucepan over medium heat. Whisk in the all-purpose flour until a smooth paste forms. Cook the roux for 1–2 minutes, stirring constantly, until it smells slightly nutty.
  4. Create the Béchamel: Slowly, in 1-cup increments, whisk the lukewarm whole milk into the roux until smooth and lump-free. Bring the sauce to a gentle simmer, whisking occasionally, until thickened to coat the back of a spoon (about 5–7 minutes).
  5. Seasoning: Reduce the heat to low. Stir in the evaporated milk, Dijon mustard, dry mustard powder, paprika, 1 Tbsp salt, and black pepper. Simmer for 1 minute.
  6. Melt the Cheese: Remove the saucepan from the heat immediately. Gradually add the 5 cups of combined shredded cheese (Cheddar and Colby Jack) to the sauce, stirring constantly until fully melted and smooth.
  7. Combine and Transfer: Gently fold the drained, cooked macaroni into the cheese sauce until every noodle is thoroughly coated. Pour the macaroni mixture into the prepared casserole dish.
  8. Top and Bake: In a small bowl, combine the melted butter and Panko breadcrumbs. Sprinkle the reserved 1 cup of shredded cheddar over the mac and cheese, followed by the buttered Panko mixture. Bake for 25–30 minutes, or until the sauce is bubbly and the topping is deeply golden brown.
  9. Rest: Allow the mac and cheese to rest for 10–15 minutes after removing it from the oven before serving. This allows the sauce to fully set.