Ingredients:

  • 1 lb / 450 g Dry Elbow Macaroni or Penne
  • 1 tbsp / 15 g Fine Sea Salt (for boiling water)
  • ½ cup / 115 g Unsalted Butter
  • ½ cup / 115 g All-Purpose Flour (Plain flour)
  • 5 cups / 1.2 L Whole Milk (Full-fat milk), warmed slightly
  • 2 tsp / 10 ml Worcestershire Sauce
  • 1 tsp / 5 g English Mustard Powder (or Dry Mustard)
  • ½ tsp / 2.5 g Ground Nutmeg
  • 1 tsp / 5 g Kosher Salt
  • ½ tsp / 2.5 g Freshly Ground Black Pepper
  • 4 oz / 115 g Full-Fat Cream Cheese (softened)
  • 8 oz / 225 g Strong Aged Cheddar, grated
  • 8 oz / 225 g Gruyère or Monterey Jack cheese, grated
  • ½ cup / 60 g Panko Breadcrumbs
  • 2 tbsp / 30 g Unsalted Butter, melted
  • Pinch Smoked Paprika (optional, for color and depth)

Instructions:

  1. Preheat the oven to 375°F / 190°C. Grease a 9x13 inch baking dish generously with butter.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for two minutes less than the package directions (it must be very al dente). Drain immediately and rinse briefly with cold water to halt the cooking process. Set aside.
  3. Make the Roux: Melt the ½ cup of butter in a large saucepan over medium heat. Whisk in the flour continuously for 2-3 minutes until the mixture (the roux) is smooth and smells nutty.
  4. Add Milk: Gradually add the warm milk, whisking constantly to ensure no lumps form. Pour slowly until all the milk is incorporated and the sauce is smooth.
  5. Thicken: Bring the sauce to a gentle simmer, stirring occasionally. Cook until the sauce is thick enough to coat the back of a spoon (nappe consistency), about 8-10 minutes.
  6. Season and Finish the Sauce: Remove the sauce from the heat. Whisk in the Worcestershire sauce, mustard powder, nutmeg, salt, and pepper. Add the softened cream cheese and whisk until completely melted and smooth.
  7. Incorporate Cheese: Add the grated Cheddar and Gruyère in handfuls, stirring well after each addition until the cheese is fully melted and the sauce is smooth and glossy. Do not return the sauce to the boil once the cheese is added.
  8. Combine and Transfer: Pour the al dente pasta into the cheese sauce and stir gently but thoroughly until every piece of macaroni is coated. Tip the mixture into the prepared baking dish.
  9. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and smoked paprika (if using). Scatter the Panko mixture evenly over the macaroni.
  10. Bake and Rest: Bake for 25 minutes, or until the top is golden brown and the sauce is bubbling. Allow the Mac & Cheese to rest for 5-10 minutes before serving to allow the sauce to set up.