Ingredients:

  • 1 pound (450 g) Elbow Macaroni or Medium Shells
  • 2 Tbsp (30 g) Kosher Salt (for boiling water)
  • 6 Tbsp (85 g) Unsalted Butter
  • 6 Tbsp (55 g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk (Full-Fat)
  • 1 cup (240 ml) Evaporated Milk (Unsweetened)
  • 4 oz (115 g) Cream Cheese, softened
  • 1 tsp (5 ml) Dijon Mustard
  • ½ tsp (2.5 ml) Nutmeg, freshly grated
  • ¼ tsp (1 ml) White Pepper
  • 1 tsp (5 g) Kosher Salt
  • 4 cups (450 g) Sharp Cheddar, shredded, divided
  • 1 cup (115 g) Gruyère Cheese, shredded
  • ½ cup (55 g) Parmesan, finely grated
  • 1 cup (50 g) Panko Breadcrumbs
  • 2 Tbsp (30 g) Unsalted Butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly.
  2. Cook the macaroni in well-salted water, strictly following package directions minus 2 minutes. The pasta must be al dente (slightly firm). Drain immediately and set aside.
  3. Prepare the topping: Combine the Panko breadcrumbs with the melted butter and Parmesan cheese. Set aside.
  4. Make the Roux: Melt the 6 Tbsp of butter in a heavy-bottomed saucepan over medium-low heat. Whisk in the flour constantly for 2 minutes until the mixture (the roux) is smooth and smells slightly nutty.
  5. Gradually pour in the Whole Milk, whisking continuously to prevent lumps. The sauce should thicken slightly.
  6. Enrich the Sauce: Add the Evaporated Milk, Dijon mustard, nutmeg, white pepper, and salt. Bring to a low simmer, stirring until the sauce lightly coats the back of a spoon.
  7. Melt Cream Cheese: Reduce the heat to low and whisk in the chunks of softened Cream Cheese until completely smooth and incorporated.
  8. Incorporate Cheese: Remove the saucepan from the heat immediately. Stir in 3 cups of the Sharp Cheddar and the 1 cup of Gruyère, a handful at a time, allowing each batch to melt before adding the next. Stir gently until the sauce is smooth, homogenous, and glossy. Do not allow the sauce to boil after adding the cheese.
  9. Combine: Pour the completed cheese sauce over the prepared, undercooked pasta. Gently fold the mixture until every noodle is coated in the creamy sauce.
  10. Bake: Transfer the mixture into the prepared baking dish. Scatter the remaining 1 cup of shredded Cheddar over the top, then evenly distribute the Panko breadcrumb mixture.
  11. Bake & Rest: Bake for 25–30 minutes, or until the sauce is bubbling and the topping is golden brown and crisp. Allow the dish to rest for 10 minutes before serving.