Ingredients:

  • 1 pound Elbow Macaroni (or similar short pasta)
  • 1/2 cup (113g) Unsalted Butter, divided
  • 1/2 cup (60g) All-Purpose Flour
  • 4 cups Whole Milk, warmed slightly
  • 1 teaspoon Dijon Mustard
  • Pinch of Ground Nutmeg
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 1/2 cups (170g) Sharp Yellow Cheddar Cheese, freshly grated
  • 1 cup (115g) Gruyère Cheese, freshly grated
  • 1 cup Panko Breadcrumbs
  • 2 tablespoons Melted Unsalted Butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook pasta in heavily salted water until al dente (1-2 minutes shy of package directions). Drain well, reserving about 1 cup of the starchy pasta water. Set pasta aside.
  3. Make the Roux: In a large, heavy-bottomed saucepan, melt half the butter (1/4 cup) over medium heat. Whisk in the flour constantly for 2 minutes until a smooth, pale blonde paste forms (the roux). Do not let it brown.
  4. Build the Béchamel: Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Increase heat to medium-high and continue whisking until the sauce thickens enough to coat the back of a spoon (about 5–8 minutes). Bring to a gentle simmer, but do not boil rapidly.
  5. Season the Sauce: Remove from heat. Whisk in the Dijon mustard, nutmeg, salt, and pepper.
  6. Melt the Cheese (Mornay): Add the grated cheddar and Gruyère cheeses, a handful at a time, stirring constantly until fully melted and smooth before adding the next batch. Taste and adjust seasoning. The sauce should be luscious.
  7. Combine: Gently fold the cooked, drained pasta into the cheese sauce. If the sauce seems too thick, thin it with a splash of the reserved pasta water until it reaches your desired consistency.
  8. Assemble for Baking: Transfer the macaroni mixture to the prepared baking dish.
  9. Prepare Topping: In a small bowl, toss the Panko breadcrumbs with the remaining 2 tablespoons of melted butter. Sprinkle evenly over the macaroni.
  10. Bake: Bake for 20–25 minutes, or until the topping is deep golden brown and the sauce is bubbling around the edges.
  11. Rest: Let the Macaroni and Cheese stand for 10 minutes before serving.