Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 cup heavy cream
  • 4 cups sharp cheddar cheese, freshly grated
  • 2 cups Gruyère cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard powder
  • 1.5 cups panko breadcrumbs
  • 4 tbsp unsalted butter, melted
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a little butter.
  2. Bring a large pot of water to a boil with 1 tbsp salt. Cook macaroni for exactly 2 minutes less than the package directions for al dente. Drain and set aside.
  3. In a large Dutch oven over medium heat, melt 1/2 cup butter. Whisk in flour and cook for 1-2 minutes until the mixture smells nutty and turns light gold.
  4. Slowly whisk in the room temperature milk and heavy cream. Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon.
  5. Remove the pot from heat. Stir in the smoked paprika, garlic powder, onion powder, mustard powder, and black pepper.
  6. Gradually fold in 3 cups of the Cheddar, 2 cups of Gruyère, and 1 cup of Monterey Jack until the sauce is completely smooth and velvety.
  7. Add the under-boiled pasta to the cheese sauce and stir until every noodle is evenly coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, combine panko breadcrumbs, 4 tbsp melted butter, and Parmesan cheese. Sprinkle evenly over the macaroni.
  9. Top with the remaining 1 cup of shredded Cheddar cheese.
  10. Bake for 30 minutes until the top is golden brown and the cheese is bubbling around the edges. Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.