Ingredients:

  • 1 lb (454g) Elbow macaroni or cavatappi
  • 1 tsp (6g) Sea salt
  • 1/2 cup (113g) Unsalted butter
  • 1/2 cup (64g) All-purpose flour
  • 3 cups (710ml) Whole milk, room temperature
  • 1 cup (240ml) Heavy cream
  • 4 cups (450g) Sharp white cheddar cheese, freshly grated
  • 2 cups (225g) Gruyère or Fontina cheese, freshly grated
  • 1/2 tsp (1g) Smoked paprika
  • 1/4 tsp (0.5g) Nutmeg
  • 1/2 tsp Black pepper
  • 1.5 cups (90g) Panko breadcrumbs
  • 2 tbsp (28g) Butter, melted
  • 1/2 cup (50g) Parmesan cheese, freshly grated

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the macaroni and cook for 6 minutes. Drain and set aside without rinsing.
  3. In a large Dutch oven or heavy saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is bubbling and slightly nutty in aroma.
  4. Slowly pour in the room temperature milk and heavy cream while whisking constantly. Continue to cook and whisk until the sauce thickens and can coat the back of a spoon.
  5. Reduce heat to low. Stir in the grated cheddar and Gruyère cheeses, whisking until the sauce is completely smooth and the cheese is melted.
  6. Stir in the smoked paprika, nutmeg, salt, and black pepper. Fold the cooked pasta into the cheese sauce until every piece is thoroughly coated.
  7. Transfer the mixture to the prepared baking dish.
  8. In a small bowl, combine panko breadcrumbs, 2 tablespoons of melted butter, and grated parmesan. Sprinkle the topping evenly over the macaroni.
  9. Bake for 20-25 minutes until the cheese is bubbling around the edges and the crust is golden brown.