Ingredients:

  • 450 g / 1 lb Elbow Macaroni
  • 3.8 L / 1 gallon Water (for boiling)
  • 2 Tbsp / 30 g Kosher Salt (for salting the water)
  • 8 Tbsp / 113 g Unsalted Butter (plus extra for greasing the dish)
  • ½ cup / 60 g All-Purpose Flour
  • 4 cups / 946 ml Whole Milk (warmed slightly)
  • 1 tsp / 5 ml English Mustard Powder
  • ½ tsp / 2.5 ml Ground Black Pepper
  • ¼ tsp / 1.25 ml Freshly Grated Nutmeg
  • Pinch of Cayenne Pepper (optional)
  • 1 tsp / 5 g Kosher Salt (adjust to taste)
  • 2 cups / 225 g Sharp Cheddar Cheese (freshly grated)
  • 1.5 cups / 170 g Gruyère or Monterey Jack Cheese (freshly grated)
  • ½ cup / 55 g Parmesan Cheese (finely grated)
  • 2 Tbsp / 30 g Unsalted Butter (melted, for topping)
  • 1 cup / 100 g Panko Breadcrumbs
  • ¼ cup / 30 g Finely Grated Parmesan Cheese (for topping)

Instructions:

  1. Preheat oven to 375°F / 190°C. Grease the 9x13 inch baking dish generously with butter. Bring the salted water to a rolling boil. Add macaroni and cook only until very al dente—about 2 minutes less than package instructions. Drain pasta thoroughly and set aside.
  2. Prepare the Topping: In a small bowl, combine the 2 Tbsp melted butter, panko breadcrumbs, and ¼ cup Parmesan cheese. Toss to coat and set aside.
  3. Create the Roux and Béchamel: Melt the 8 Tbsp of butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture smells nutty and lightens slightly in color. Gradually whisk in the warmed milk, adding slowly at first to prevent lumps. Whisk continuously until the sauce is completely smooth.
  4. Bring the sauce to a gentle simmer, whisking frequently. Reduce heat to low and cook for 5–7 minutes until thickened enough to coat the back of a spoon (the béchamel).
  5. Finish the Cheese Sauce: Remove the béchamel from the heat entirely. Stir in the mustard powder, black pepper, nutmeg, and cayenne (if using). Add 1 tsp of salt. Add the grated Cheddar and Gruyère (or Monterey Jack) to the warm sauce in handfuls, stirring constantly until fully melted and smooth before adding the next batch. Taste and adjust seasoning if needed.
  6. Combine and Bake: Add the cooked, drained pasta to the large saucepan with the cheese sauce. Stir gently until every piece of pasta is completely coated. Transfer the mac and cheese mixture into the prepared baking dish, leveling the top slightly.
  7. Sprinkle the reserved panko breadcrumb mixture evenly over the top. Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the topping is deeply golden brown. Remove from oven and let rest for 10 minutes before serving.