Ingredients:

  • 1 lb elbow macaroni
  • 4 qts water
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups sharp Cheddar cheese, freshly grated
  • 2 cups Gruyere cheese, freshly grated
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot. Cook the elbow macaroni for exactly 2 minutes less than the package directions until very al dente. Drain and set aside.
  2. In a heavy-bottomed saucepan or Dutch oven over medium heat, melt 1/4 cup of unsalted butter. Whisk in the flour and cook for 1-2 minutes until the roux is bubbling and fragrant but not browned.
  3. Slowly pour in the cold whole milk and heavy cream, whisking constantly to prevent lumps. Continue to simmer and whisk until the sauce thickens enough to coat the back of a spoon.
  4. Remove the sauce from the heat. Stir in the dry mustard powder, smoked paprika, salt, and black pepper.
  5. Gradually add the freshly grated Cheddar and Gruyere cheeses to the warm milk mixture, stirring gently until the sauce is completely smooth and velvety.
  6. Fold the cooked macaroni into the cheese sauce until thoroughly coated. Transfer the mixture into a 9x13 inch baking dish.
  7. In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, and grated Parmesan cheese. Sprinkle the topping evenly over the pasta.
  8. Place the dish under the broiler on high for 3-5 minutes until the breadcrumb crust is golden brown and the cheese is bubbling at the edges.