Ingredients:

  • 1 lb (450 g) Dry Elbow Macaroni, Cavatappi, or Shell Pasta
  • 1 Tbsp (15 ml) Kosher Salt (for water)
  • 6 Tbsp (85 g) Unsalted Butter
  • 6 Tbsp (45 g) All-Purpose Flour (Plain Flour)
  • 3 cups (710 ml) Whole Milk, warmed (or use half-and-half)
  • 1 cup (240 ml) Heavy Cream (Double Cream), warmed
  • 1 tsp (5 ml) Dry Mustard Powder
  • ½ tsp (2.5 ml) Smoked Paprika
  • ¼ tsp (1.25 ml) Cayenne Pepper (optional, for a kick)
  • 1 tsp (5 ml) Sea Salt (plus more to taste)
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 4 oz (115 g) Cream Cheese, cubed and softened
  • 8 oz (225 g) Sharp Cheddar Cheese, freshly grated
  • 4 oz (115 g) Gruyère Cheese (or Monterey Jack), freshly grated
  • 2 oz (55 g) Fontina Cheese (or Provolone), freshly grated
  • 2 oz (55 g) Parmesan Cheese, finely grated
  • 1 cup (100 g) Panko Breadcrumbs
  • 2 Tbsp (30 g) Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish. Grate all cheeses and cube the cream cheese. Boil pasta according to package directions, subtracting 1 minute (cook al dente). Drain and toss lightly with butter to prevent sticking. Set aside.
  2. In a large saucepan or Dutch oven, melt the 6 Tbsp of butter over medium heat. Whisk in the flour until a smooth roux forms. Cook for 1 to 2 minutes, stirring continuously, until the roux smells nutty and loses the raw flour taste.
  3. Slowly pour in the warm whole milk and heavy cream in batches, whisking vigorously after each addition to ensure there are no lumps. Bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low and cook until the sauce is thick enough to coat the back of a spoon (about 5-7 minutes).
  4. Season the sauce: Stir in the salt, pepper, mustard powder, paprika, and cayenne. Crucially, take the pan off the heat entirely. Whisk in the softened cream cheese until fully smooth and incorporated.
  5. Gradually add the grated Cheddar, Gruyère, Fontina, and Parmesan, handful by handful, whisking constantly until each batch is melted and smooth before adding the next. Do not return the pan to the heat during this process.
  6. Fold the cooked pasta into the finished cheese sauce until every piece is evenly coated. Taste and adjust seasoning. In a small bowl, combine the Panko breadcrumbs and the 2 Tbsp of melted butter.
  7. Pour the mac and cheese mixture into the prepared baking dish. Sprinkle the buttered Panko evenly over the top. Bake for 10-12 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
  8. Allow the mac and cheese to rest for 5-10 minutes before serving. This helps the sauce set slightly.