Ingredients:

  • 1 lb elbow macaroni or cavatappi pasta
  • 2 tbsp kosher salt
  • 1/2 cup unsalted high-fat butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 12 oz extra sharp cheddar cheese, hand-grated
  • 8 oz Gruyère or Fontina cheese, hand-grated
  • 1/2 tsp freshly cracked black pepper
  • 1.5 cups panko breadcrumbs
  • 2 tbsp butter, melted
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Bring 4 quarts of water to a rolling boil and season with 2 tbsp salt. Cook pasta for 7 minutes, or until al dente. Drain and do not rinse.
  2. In a large Dutch oven over medium heat, melt 1/2 cup butter. Whisk in flour and cook for 2 minutes to create a pale blond roux.
  3. Slowly stream in whole milk and heavy cream while whisking constantly. Add mustard powder, paprika, and cayenne. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Remove from heat and gradually whisk in the grated cheddar and Gruyère until completely smooth. Season with black pepper.
  5. Fold the undercooked pasta into the cheese sauce. Transfer to a 9x13 baking dish.
  6. Mix panko breadcrumbs with 2 tbsp melted butter and Parmesan cheese. Sprinkle over the pasta.
  7. Bake at 350°F (180°C) for 25 minutes until the sauce is bubbly and the topping is golden brown.