Ingredients:

  • 450 g (1 pound) Elbow Macaroni or Cavatappi pasta
  • 3 Litres water
  • 1 tbsp Salt (for boiling water)
  • 8 tbsp (115 g / 1 stick) Unsalted Butter
  • 8 tbsp (90 g / ½ cup) All-Purpose Flour (plain flour)
  • 1 Litre (4 cups) Whole Milk (full-fat), warmed slightly
  • 1 tsp English or Dijon Mustard
  • ½ tsp Freshly Grated Nutmeg
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 250 g (8 oz) Extra Sharp Cheddar Cheese, freshly grated (divided)
  • 250 g (8 oz) Gruyère Cheese, freshly grated (divided)
  • 2 tbsp Unsalted Butter, melted
  • 120 g (2 cups) Panko Breadcrumbs
  • 3 tbsp Fresh Parsley, chopped finely
  • Pinch of Kosher Salt and Black Pepper

Instructions:

  1. Preheat oven to 190°C (375°F). Grease a 9x13 inch casserole dish. Bring salted water to a rolling boil. Cook the macaroni al dente, subtracting 1 minute from the minimum package time. Drain the pasta immediately and set aside.
  2. In a large saucepan, melt the 8 tbsp butter over medium heat until foamy. Whisk in the flour constantly for 2-3 minutes to create the roux, cooking until slightly nutty and pale blonde. Gradually pour in the warm milk, whisking continuously until smooth. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens considerably (Béchamel sauce). Remove from heat.
  3. Stir the Dijon mustard, nutmeg, salt, and pepper into the Béchamel. Add 90% of the combined grated Cheddar and Gruyère cheese (reserving 10% for the middle layer). Stir gently until the cheese is fully melted and incorporated, creating the smooth Mornay sauce. Do not boil the sauce after adding the cheese.
  4. Add the drained pasta to the Mornay sauce and stir well until fully coated. Pour half of the mac and cheese mixture into the prepared casserole dish. Sprinkle the reserved 10% of the grated cheese over this bottom layer. Top with the remaining mac and cheese mixture.
  5. In a small bowl, combine the melted butter, panko breadcrumbs, chopped parsley, salt, and pepper. Toss to coat evenly. Sprinkle the breadcrumb mixture evenly over the top of the casserole. Bake for 20 minutes, or until the topping is golden brown, bubbling around the edges, and heated through completely. Let rest for 5–10 minutes before serving.