Ingredients:

  • 1 lb Cavatappi or large Elbow Macaroni
  • 2 tbsp Kosher salt
  • 4 tbsp Unsalted high-fat butter
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk, cold
  • 1 cup Heavy cream
  • 4 oz Full-fat cream cheese, room temperature
  • 1 tsp Dijon mustard
  • 1/2 tsp freshly grated Nutmeg
  • 1/2 tsp Garlic powder
  • 8 oz Sharp White Cheddar, hand-grated
  • 6 oz Gruyère, hand-grated
  • 4 oz Sharp Yellow Cheddar, hand-grated
  • 1 cup Panko breadcrumbs
  • 2 tbsp Melted butter
  • 1/2 cup Freshly grated Parmesan
  • 1/2 tsp Smoked paprika
  • 0.25 tsp White pepper

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tablespoons of Kosher salt. Cook the pasta for exactly 2 minutes less than the package directions for 'al dente'.
  2. In a heavy-bottomed saucepan or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste without browning.
  3. Slowly pour in the cold milk and heavy cream while whisking constantly. The temperature differential between the hot roux and cold dairy prevents clumping, resulting in a smooth sauce base.
  4. Incorporate the room-temperature cream cheese, Dijon mustard, nutmeg, garlic powder, and white pepper. Whisk until the cream cheese is fully emulsified and the sauce begins to thicken slightly.
  5. Reduce heat to low and gradually add the hand-grated white cheddar, Gruyère, and yellow cheddar. Stir in a figure-eight motion until the cheese is melted into a silky, cohesive sauce.
  6. Fold the cooked pasta into the cheese sauce until every noodle is thoroughly coated. Transfer the mixture into a 9x13 inch ceramic baking dish.
  7. In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, grated Parmesan, and smoked paprika. Sprinkle the mixture evenly over the pasta.
  8. Bake in a preheated oven at 375°F (190°C) for 30 minutes until the sauce is bubbling and the topping has achieved a mahogany-colored, golden-brown crust.