Ingredients:

  • 1 lb Elbow Macaroni or other short pasta shape
  • Salt, to taste (for boiling water)
  • 6 Tbsp Unsalted Butter, divided
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed slightly
  • 1 tsp Dijon Mustard Powder
  • 1/2 tsp Ground Nutmeg
  • 1 tsp Black Pepper, freshly ground
  • 1 tsp Kosher Salt
  • 8 oz Sharp White Cheddar, freshly grated
  • 4 oz Gruyère Cheese, freshly grated
  • 2 oz Parmesan Cheese, freshly grated
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish lightly with butter. Grate all cheeses and set aside. Crucially, warm the milk slightly in the microwave or on the stovetop to prevent clumping when added to the roux.
  2. Cook the pasta in heavily salted water until al dente (1-2 minutes less than package directions). Drain immediately, rinse briefly with cold water to stop cooking, and toss with 1 Tbsp of butter to prevent sticking. Set aside.
  3. Make the Roux: Melt the remaining 5 Tbsp butter in a heavy-bottomed saucepan over medium heat. Once foaming, whisk in the 6 Tbsp flour. Cook for 2 minutes, stirring constantly, until the roux smells slightly nutty and has lost its raw flour taste.
  4. Create the Béchamel: Remove the saucepan from the heat. Gradually whisk in the warm milk, adding 1 cup at a time, ensuring the mixture is smooth before adding the next batch. Return the pan to medium heat.
  5. Thicken and Season: Bring the sauce to a gentle simmer, stirring constantly, until it thickens enough to coat the back of a spoon (Nappé). Reduce heat to low. Stir in the salt, pepper, mustard powder, and nutmeg.
  6. Add the Cheese: Turn the heat off completely. Add the grated Cheddar and Gruyère cheeses in handfuls, stirring until completely melted and smooth before adding more. Finally, stir in the Parmesan.
  7. Combine: Fold the cooked, buttered pasta into the cheese sauce until every piece is fully coated. Taste and adjust salt if necessary. Pour the mixture into the prepared baking dish.
  8. Prepare Topping: In a small bowl, combine the Panko breadcrumbs with the 2 Tbsp melted butter. Sprinkle evenly over the top of the macaroni mixture.
  9. Bake: Bake for 20-25 minutes, or until the sauce is visibly bubbling around the edges and the topping is golden brown and crisp.
  10. Rest: Let the Mac and Cheese rest for 5-10 minutes before serving. This allows the sauce to set up slightly, preventing it from being too runny.