Ingredients:

  • 1 pound Elbow Macaroni (or Cavatappi/Campanelle)
  • 2 tablespoons Coarse Salt (for boiling water)
  • 6 tablespoons Unsalted Butter (for sauce)
  • 1/3 cup All-Purpose Flour
  • 4 cups Whole Milk (cold or room temperature)
  • 1 teaspoon Dry Mustard Powder
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Ground Nutmeg
  • 1 teaspoon Salt (plus more to taste)
  • 8 ounces Sharp Mature Cheddar, grated
  • 4 ounces Gruyère Cheese (or Emmental), grated
  • 4 ounces Extra-Sharp Cheddar, grated (for layering)
  • 1 cup Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese
  • 2 tablespoons Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish. Ensure all cheese is grated and mixed (reserve the extra 4 oz of sharp cheddar for layering, and the Parmesan for the topping).
  2. Cook Pasta: Bring salted water to a rolling boil. Cook the macaroni until very al dente (2 minutes less than package directions). The pasta will continue cooking in the oven and must be firm.
  3. Drain the pasta immediately and return it to the empty pot. Do not rinse. Set aside.
  4. Make the Roux: In a heavy-bottomed saucepan over medium heat, melt the 6 tablespoons of butter. Once melted, whisk in the flour until a smooth paste (the roux) forms.
  5. Cook the Roux: Continue stirring and cooking the roux gently for 2–3 minutes until it smells slightly nutty and loses the raw flour smell (a 'blond roux').
  6. Add Milk (The Béchamel): Remove the pan from the heat briefly. Slowly pour in the cold whole milk, whisking constantly to prevent lumps.
  7. Thicken the Sauce: Return the pan to medium heat. Bring the mixture to a simmer, stirring frequently. Reduce the heat and cook until the sauce is thick enough to coat the back of a spoon (about 5-7 minutes).
  8. Season: Stir in the initial salt, black pepper, dry mustard powder, and nutmeg.
  9. Make the Mornay: Remove the saucepan completely from the heat. Gradually add the 8 oz Cheddar and 4 oz Gruyère, stirring until the cheese is completely melted and the sauce is smooth and silky. Adjust salt and pepper now.
  10. Combine: Pour the cheese sauce (Mornay) over the drained macaroni in the large pot. Stir gently until every piece of pasta is coated.
  11. Assemble the Dish: Spoon half of the mac and cheese mixture into the prepared baking dish. Sprinkle evenly with the remaining 4 oz of extra-sharp Cheddar. Top with the rest of the mac and cheese mixture.
  12. Prepare Topping: In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Drizzle with the 2 tablespoons of melted butter and toss until evenly coated.
  13. Top and Bake: Sprinkle the buttered panko mixture evenly over the macaroni. Bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly around the edges.
  14. Rest: Remove from the oven and let it rest for 10 minutes before serving. This allows the sauce to set up properly, preventing a runny outcome.