Ingredients:

  • 16 oz dried elbow macaroni
  • 2 tbsp sea salt
  • 4 tbsp unsalted high-fat butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 12 oz extra sharp cheddar cheese, hand-grated
  • 4 oz Gruyère cheese, hand-grated
  • 1/2 cup panko bread crumbs
  • 1 tbsp butter, melted
  • 2 tbsp fresh chives, finely minced

Instructions:

  1. Bring 4 quarts of water to a boil and add 2 tbsp sea salt. Add macaroni and cook for 2 minutes less than the Al Dente package directions. Drain and set aside without rinsing.
  2. In a medium saucepan over medium heat, melt 4 tbsp butter. Whisk in flour and cook for 2 minutes to create a blonde roux.
  3. Slowly drizzle in the milk while whisking constantly. Continue whisking until the mixture transforms into a smooth, silky béchamel and thickens enough to coat the back of a spoon.
  4. Remove the saucepan from the heat. Stir in the dry mustard, smoked paprika, and cayenne pepper.
  5. Gradually fold in the grated cheddar and Gruyère cheeses, stirring until completely melted and an emulsion forms. Do not overheat.
  6. Combine the cheese sauce with the cooked macaroni. In a small bowl, mix panko bread crumbs with 1 tbsp melted butter and sprinkle over the pasta along with fresh chives before serving.