Ingredients:

  • 1 lb (450 g) Elbow Macaroni or other short tube pasta
  • 1 Tbsp Kosher Salt (for pasta water)
  • 4 Tbsp (60 g) Unsalted Butter
  • 1/4 cup (60 g) All-Purpose Flour
  • 4 cups (950 ml) Whole Milk, warmed
  • 2 1/2 cups (250 g) Sharp Cheddar Cheese, freshly grated
  • 1 1/2 cups (200 g) Gruyère Cheese, freshly grated
  • 1 tsp Dried Mustard Powder
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Fresh Nutmeg, finely grated
  • 1 cup (100 g) Panko Breadcrumbs
  • 2 Tbsp (30 g) Unsalted Butter, melted (for topping)
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Grate both the Cheddar and Gruyère cheeses and mix them together. Set aside. (Note: Always grate your own cheese for the smoothest sauce.)
  3. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook only until 2 minutes shy of al dente. Drain well and set aside.
  4. Melt the 4 Tbsp of butter in a heavy saucepan or Dutch oven over medium heat until foamy.
  5. Make the Roux: Whisk in the flour until a smooth paste forms. Continue stirring and cooking the roux for 1 to 2 minutes, ensuring it loses the raw flour smell.
  6. Add Milk: Slowly pour in the warm milk, whisking continuously to prevent lumps. The sauce should be smooth.
  7. Thicken Sauce: Bring the mixture to a gentle simmer, stirring frequently. Allow the sauce to thicken slightly, about 5–7 minutes, until it coats the back of a spoon.
  8. Remove the thickened béchamel from the burner. Whisk in the salt, pepper, mustard powder, and grated nutmeg.
  9. Create the Mornay: Gradually add the grated cheese mixture, one handful at a time, whisking until each addition is completely melted and smooth before adding the next. Do not allow the sauce to boil after the cheese is added.
  10. Combine the undercooked macaroni with the Mornay sauce and stir gently until every piece is evenly coated. Pour the mixture into the prepared baking dish.
  11. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and smoked paprika. Toss until the breadcrumbs are fully coated. Sprinkle evenly over the pasta.
  12. Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the topping is deeply golden brown and crisp.
  13. Rest: Let the dish rest for 10–15 minutes before serving. This allows the sauce to set up properly for an ultra-creamy texture.