Ingredients:

  • 1 lb Dry Elbow Macaroni (or similar shape like Cavatappi)
  • 6 Tbsp Unsalted Butter, divided (4 Tbsp for roux, 2 Tbsp for topping)
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed slightly
  • 1 tsp Fine Sea Salt (Plus more for pasta water)
  • ½ tsp White Pepper
  • 1 tsp Dry Mustard Powder
  • Pinch Freshly grated Nutmeg (Optional)
  • 2 cups Mature Sharp Cheddar, freshly grated
  • 1 cup Gruyère Cheese, freshly grated
  • 1 cup Monterey Jack, freshly grated
  • 1 cup Panko Breadcrumbs
  • ½ tsp Smoked Paprika

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  2. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook for two minutes less than the package directions (it should be very firm, or al dente). Drain immediately and set aside.
  3. Prepare Topping: In a small bowl, melt 2 Tbsp of the butter. Toss the Panko breadcrumbs with the melted butter and smoked paprika until coated. Set aside.
  4. Grate Cheese: Ensure all cheeses (Cheddar, Gruyère, Monterey Jack) are grated and combined in a large bowl.
  5. Make the Roux: In a heavy-bottomed saucepan, melt the remaining 4 Tbsp of unsalted butter over medium heat. Once shimmering, whisk in the all-purpose flour. Cook, stirring constantly, for 2-3 minutes until the mixture smells nutty and lightens slightly in colour.
  6. Add Milk: Gradually whisk in the warm whole milk, pouring in small increments, ensuring all lumps are dissolved before adding more. Continue whisking until the sauce is smooth.
  7. Thicken Sauce: Bring the sauce to a gentle simmer (do not boil aggressively). Cook, stirring, for 5-7 minutes until the sauce coats the back of a spoon and has thickened substantially.
  8. Season: Remove the pan completely from the heat. Whisk in the salt, white pepper, dry mustard powder, and nutmeg (if using).
  9. Integrate Cheese: Add the grated cheese blend to the sauce in three batches, stirring gently until each batch is fully melted and incorporated before adding the next. The heat must be off to prevent the sauce from splitting or becoming grainy. Taste and adjust seasoning if necessary.
  10. Combine: Pour the cooked pasta into the large saucepan containing the cheese sauce. Stir gently until every piece of macaroni is thoroughly coated. The sauce should appear quite loose at this stage.
  11. Transfer and Top: Pour the mixture into the prepared baking dish. Spread evenly. Sprinkle the Panko topping mixture over the surface of the mac and cheese.
  12. Bake: Bake for 20 minutes covered loosely with foil. Then, remove the foil and bake for an additional 10–15 minutes, or until the topping is golden brown and the edges are bubbling vigorously.
  13. Rest: Allow the Mac and Cheese to rest on the counter for 5 minutes before serving. This allows the sauce to set up perfectly.