Ingredients:

  • 1 pound (450 g) Elbow Macaroni or Cavatappi pasta
  • 2 tablespoons Salt (for boiling water)
  • 6 tablespoons (85 g) Unsalted Butter
  • 1/2 cup (60 g) All-Purpose Flour
  • 4 cups (950 ml) Whole Milk, warmed slightly
  • 1/2 cup (120 ml) Evaporated Milk or Heavy Cream
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Smoked Paprika
  • Pinch of Freshly Grated Nutmeg
  • 3 cups (340 g) Sharp Cheddar Cheese, freshly grated
  • 1 cup (115 g) Gruyère Cheese, freshly grated
  • 1/2 cup (55 g) Parmesan Cheese, finely grated (divided)
  • 1 cup (100 g) Panko Breadcrumbs
  • 3 tablespoons (45 g) Unsalted Butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 baking dish. Grate all cheeses and set aside in separate bowls.
  2. Cook the macaroni according to package directions, but remove it 2 minutes before the recommended time (it should be very al dente). Drain immediately and toss with a splash of oil to prevent sticking. Set aside.
  3. In the large saucepan over medium heat, melt the 6 tablespoons of butter. Once fully melted and bubbling, whisk in the flour continuously for 2 minutes until the mixture (the roux) is smooth and pale golden. Cook for the full 2 minutes to eliminate the raw flour taste.
  4. Slowly whisk in the warm whole milk, adding only about 1 cup at a time initially to avoid lumps. Continue whisking until smooth after each addition.
  5. Once all the milk is incorporated, bring the mixture to a low simmer, stirring frequently. Reduce the heat to low. Simmer for 3–5 minutes until the sauce is thick enough to coat the back of a spoon.
  6. Stir in the evaporated milk (if using), salt, pepper, paprika, and nutmeg.
  7. Remove the saucepan completely from the heat. This is vital to prevent curdling. Add the Cheddar and Gruyère cheeses (reserving the Parmesan for the topping) in handfuls, whisking until each addition is fully melted and smooth before adding the next. Taste and adjust seasoning if needed.
  8. Pour the cooked, drained macaroni directly into the cheese sauce. Fold gently with a spatula until every piece of pasta is thoroughly coated.
  9. Pour the mixture into the prepared 9x13 baking dish, spreading evenly.
  10. In a small bowl, combine the Panko breadcrumbs, melted butter, and the reserved Parmesan cheese. Toss until the breadcrumbs are evenly coated. Sprinkle the Panko topping evenly over the mac and cheese.
  11. Bake for 20–25 minutes, or until the sauce is bubbling around the edges and the topping is golden brown and crisp. Remove from the oven and let rest for 10 minutes before serving. This allows the sauce to set properly.