Ingredients:

  • 1 lb (454g) Cavatappi or large Elbow Macaroni
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 cup (240ml) heavy cream
  • 2 tsp Dijon mustard
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp cayenne pepper
  • 8 oz (225g) Gruyère cheese, freshly grated
  • 8 oz (225g) extra-sharp white cheddar, freshly grated
  • 4 oz (115g) Fontina cheese, freshly grated
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1.5 cups (90g) panko breadcrumbs
  • 3 tbsp (42g) melted butter
  • 1/2 cup (50g) freshly grated Parmesan Reggiano
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp smoked paprika

Instructions:

  1. Preheat and Prep: Set your oven to 375°F (190°C). While that warms up, place your 3 cups of milk and 1 cup of cream in a small saucepan with 1/2 tsp nutmeg and 1/4 tsp cayenne. Warm it over low heat just until you see tiny bubbles at the edges—the air should smell lightly spiced and floral. Note: Heating the milk prevents the roux from shocking and clumping.
  2. Boil the Pasta: Bring a large pot of salted water to a boil. Drop your 1 lb of Cavatappi and cook it for exactly 2 minutes less than the al dente instructions on the box. Drain and set aside. Note: The pasta will finish cooking by absorbing the moisture from the sauce in the oven.
  3. Build the Roux: In a large Dutch oven, melt 4 tbsp of butter over medium heat. Whisk in 1/4 cup of flour and cook for 2 minutes. You are looking for a pale, sandy color and a nutty, toasted aroma.
  4. Create the Mornay: Slowly pour the warm milk mixture into the roux in a steady stream, whisking vigorously. Simmer for 5-8 minutes until the sauce thickens and coats the back of a wooden spoon smoothly.
  5. The Cheese Fold: Remove the pot from the heat. This is crucial! Fold in 3/4 of your grated Gruyère, Cheddar, and Fontina blend in small handfuls. Whisk until the sauce looks like liquid silk and smells intensely savory. Stir in 2 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper.
  6. Combine and Layer: Toss the par boiled pasta into the cheese sauce until every spiral is filled. Pour half into a 9x13 inch baking dish. Sprinkle half of the remaining cheese over this layer, then pour the rest of the pasta on top. Finish with the final sprinkle of cheese.
  7. The Herb Crust: In a small bowl, mix 1.5 cups panko, 3 tbsp melted butter, 1/2 cup Parmesan, 2 tbsp parsley, and 1 tsp smoked paprika. The mixture should look like damp sand and smell of smoky herbs.
  8. The Final Bake: Sprinkle the panko evenly over the dish. Slide it into the oven for 30 minutes. You are waiting until the topping is a deep mahogany color and the cheese sauce is vigorously bubbling at the edges.
  9. The Rest: Let the dish sit for 5-10 minutes before serving. Note: This allows the sauce to set slightly so it doesn't run all over the plate when sliced. How to Make My Grandma's Ultimate San Giorgio Macaroni and Cheese — Craving comfort food? Try my family’s ultimate San Giorgio macaroni and chees...Mac and Cheese: Silky Sauce in 35 Minutes — Master Mac and Cheese with our unique emulsion technique for a guaranteed sil...New Years Eve Charcuterie Board My: Masterpiece Assembly Guide — Create the ultimate New Years Eve Charcuterie Board My! This showstopper bala... $img_2$