Ingredients:

  • 1 lb elbow macaroni
  • 2 tbsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups cold whole milk
  • 1 cup heavy cream
  • 4 cups freshly grated extra sharp cheddar cheese
  • 2 cups freshly grated Gruyere or Monterey Jack cheese
  • 1 tsp dry mustard
  • 1/2 tsp ground nutmeg
  • salt to taste
  • white pepper to taste
  • 1 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp smoked paprika

Instructions:

  1. Boil the elbow macaroni in a large pot of water seasoned with 2 tablespoons of salt. Cook for 2 minutes less than the package directions for al dente texture.
  2. In a heavy-bottomed saucepan or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for 2 minutes until slightly golden.
  3. Gradually whisk the cold whole milk and heavy cream into the hot roux. Continue whisking until the sauce thickens and reaches a simmer.
  4. Lower the heat and stir in the dry mustard, nutmeg, salt, and white pepper. Gradually add 3 cups of the extra sharp cheddar and all 2 cups of the Gruyere, stirring until the sauce is completely smooth.
  5. Combine the cooked macaroni with the cheese sauce and pour half into the baking dish, sprinkle with the remaining 1 cup of cheddar, then top with the rest of the pasta. transfer to a 9x13 inch ceramic baking dish.
  6. In a small bowl, mix Panko breadcrumbs with 2 tablespoons of melted butter and smoked paprika. Sprinkle evenly over the pasta.
  7. Bake at 375°F (190°C) for 30 minutes until the cheese is bubbling and the topping is golden brown.