Ingredients:

  • 500g (1 lb) Elbow Macaroni or Cavatappi pasta
  • 2 Tablespoons (30g) Coarse Salt (for the water)
  • 8 Tablespoons (113g / 1 stick) Unsalted Butter
  • 1/2 cup (60g) All-Purpose Flour
  • 1 cup (240ml) Evaporated Milk
  • 3 cups (720ml) Whole Milk
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Smoked Paprika (optional)
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon Hot Sauce (e.g., Cholula or Frank's)
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 cups (240g) Sharp Yellow Cheddar, freshly grated
  • 1 cup (120g) Gruyère or Monterey Jack, freshly grated
  • 1/2 cup (115g) American Cheese, sliced or shredded
  • 1 cup (80g) Panko Breadcrumbs
  • 2 Tablespoons (30g) Unsalted Butter, melted

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease the 9x13 inch baking dish.
  2. Grate all cheeses (Cheddar, Gruyère, American) and toss them together in a large bowl. Set aside. Note: Always grate your own cheese for the smoothest result.
  3. Cook the pasta in salted water until very al dente (about 1 minute less than package instructions). Drain immediately and toss with a splash of oil to prevent sticking. Set aside.
  4. Make the Roux: Melt the 8 Tablespoons of butter in a heavy-bottomed saucepan over medium heat until foaming. Whisk in the flour and cook, stirring constantly, for 2 minutes until the paste thickens and smells slightly nutty.
  5. Build the Béchamel: Whisk in the cold whole milk and evaporated milk slowly, ensuring no lumps form. Bring the mixture to a simmer, whisking occasionally. Reduce the heat to low and allow it to thicken for 3–5 minutes until it coats the back of a spoon.
  6. Season the Base: Remove the pan from the heat entirely. Stir in the Dijon mustard, onion powder, paprika, nutmeg, hot sauce, and a generous amount of salt and pepper.
  7. Melt the Cheese: Add the pre-grated cheese blend to the warm sauce in batches (about 1/3 at a time). Whisk until each batch is fully melted and smooth before adding the next. Crucially, do not return the pan to the heat; the residual warmth is enough to prevent the sauce from splitting.
  8. Combine: Gently pour the finished cheese sauce over the prepared pasta and fold carefully until every piece of macaroni is coated. Transfer the mixture to the prepared baking dish.
  9. Prepare Topping: In a small bowl, combine the panko breadcrumbs and the 2 tablespoons of melted butter. Sprinkle evenly over the Mac and Cheese.
  10. Bake: Bake for 10–12 minutes, or until the topping is golden brown and the sauce is bubbling merrily around the edges.
  11. Rest and Serve: Allow the Mac and Cheese to rest on the counter for 5 minutes before serving. This allows the sauce to settle and thicken properly.