Ingredients:

  • 16 oz dried elbow macaroni or cavatappi
  • 4 cups whole milk
  • 1 tsp sea salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 12 oz sharp white cheddar, grated by hand
  • 4 oz Gruyère or Fontina, grated by hand
  • 1/2 tsp dry mustard powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 cup freshly grated parmesan

Instructions:

  1. Boil 16 oz dried elbow macaroni in salted water for 2 minutes less than the package directions. Stop when the center still has a firm bite.
  2. In a large pot, melt 4 tbsp unsalted butter over medium heat until it begins to foam and sizzle.
  3. Whisk in 1/4 cup all purpose flour. Cook for 120 seconds until it smells nutty and looks like wet sand. Note: This removes the raw flour taste.
  4. Slowly pour in 4 cups whole milk, a little at a time, whisking constantly. Continue until the liquid is smooth and thick enough to coat a spoon.
  5. Add 1 tsp sea salt, 1/2 tsp dry mustard, 1/4 tsp smoked paprika, and 1/4 tsp cayenne. Wait for tiny bubbles to break the surface.
  6. Remove the pot from the heat. Stir in 12 oz sharp white cheddar and 4 oz Gruyère until the sauce is glossy and velvety.
  7. Fold the par boiled macaroni into the cheese sauce until every noodle is completely submerged.
  8. In a small bowl, mix 1 cup panko breadcrumbs, 2 tbsp melted butter, and 1/2 cup parmesan.
  9. Transfer to a baking dish, sprinkle the panko mixture over the top, and bake at 200°C for 20 minutes until the edges are bubbling and the top is golden.