Ingredients:

  • 1 lb Elbow Macaroni (or other small tubular pasta)
  • 1 Tbsp Coarse Salt (for boiling water)
  • 4 Tbsp Unsalted Butter (for roux)
  • 4 Tbsp All-Purpose Flour
  • 12 oz Evaporated Milk
  • 2 cups Whole Milk (full-fat)
  • 8 oz Cream Cheese, softened and cubed
  • 1 tsp Dry Mustard Powder
  • ½ tsp Smoked Paprika
  • ¼ tsp White Pepper
  • ½ tsp Salt (initial measurement)
  • 8 oz Sharp Cheddar Cheese, freshly grated
  • 6 oz Gruyère or Monterey Jack Cheese, freshly grated
  • 4 Tbsp Unsalted Butter, melted (for topping)
  • 1 cup Panko Breadcrumbs
  • ½ cup Extra Sharp Cheddar Cheese, shredded

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Grate all cheeses (Cheddar and Gruyère/Jack) and set aside. Note: Do not use pre-shredded cheese.
  3. Bring the salted water to a rolling boil. Add the macaroni and cook 1 minute shy of the package instructions (cook to al dente). Drain thoroughly and set aside. Do not rinse.
  4. Prepare Topping: In a small bowl, combine the melted butter, Panko breadcrumbs, and extra sharp shredded Cheddar. Mix well and set aside.
  5. Melt Butter: In the large saucepan or Dutch oven, melt the 4 Tbsp of butter over medium heat.
  6. Make Roux: Whisk in the all-purpose flour until fully incorporated, forming a thick paste (the roux). Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. It should smell nutty but not brown.
  7. Add Liquids: Slowly pour in the evaporated milk while whisking vigorously to prevent lumps. Once smooth, gradually whisk in the whole milk.
  8. Thicken Sauce: Bring the mixture to a gentle simmer, stirring frequently. Allow it to simmer for 3–5 minutes until the sauce coats the back of a spoon. Reduce heat to low.
  9. Stabilize and Season: Whisk in the cubed cream cheese until completely melted and smooth. Stir in the mustard powder, smoked paprika, white pepper, and initial salt measurement.
  10. Melt Cheese: Remove the pot from the heat. Gradually add the grated cheddar and Gruyère/Jack, a handful at a time, whisking continuously until each addition is completely melted and the sauce is uniform and silky. Never boil the sauce after adding cheese.
  11. Taste and Adjust: Taste the finished cheese sauce and adjust salt and pepper as needed.
  12. Combine: Add the drained macaroni to the cheese sauce. Stir gently until every piece of pasta is thoroughly coated in the silky sauce.
  13. Transfer: Pour the mac and cheese mixture into the prepared baking dish, smoothing the top slightly.
  14. Top: Evenly sprinkle the Panko breadcrumb mixture over the top.
  15. Bake: Bake for 20–25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  16. Rest: Remove from the oven and let rest for 5–10 minutes before serving. This allows the sauce to set slightly.