Ingredients
12 oz (340g) Elbow macaroni
4 tbsp Unsalted butter
¼ cup All-purpose flour
3 cups Whole milk, warmed
1 cup Heavy cream
2 cups Shredded white cheddar cheese (plus extra for topping)
1 cup Shredded Gruyère cheese
½ cup Shredded Monterey Jack cheese
1 tsp Dry mustard powder
â…› tsp Cayenne pepper (optional)
1 tsp Smoked paprika
1 tsp Salt (to taste)
½ tsp Freshly ground black pepper
1 cup Panko breadcrumbs
2 tbsp Melted butter (for breadcrumbs)
Instructions
1. Cook Pasta: Boil macaroni in salted water until al dente. Drain, reserving 1 cup of pasta water.
2. Make Roux: Melt 4 tbsp butter in a saucepan. Whisk in flour and cook 1-2 minutes until golden and nutty.
3. Create Sauce: Gradually whisk in warm milk and cream. Simmer 5-7 minutes until thickened and smooth.
4. Melt Cheese: Reduce heat to low. Whisk in all cheeses gradually until melted. Add mustard, cayenne, paprika, salt, and pepper.
5. Combine: Fold cooked pasta into the cheese sauce. Add reserved pasta water if needed for consistency.
6. Bake: Transfer to a 9×13 pan. Top with panko mixed with 2 tbsp melted butter and extra cheese. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbling.
Notes
Pro-Tips:
• Use warm milk and cream when making the roux to ensure a perfectly smooth, lump-free sauce.
• Always grate your cheese from a block; pre-shredded bags contain anti-caking agents that prevent smooth melting.
• Let the dish rest for 5-10 minutes after baking to allow the sauce to set for the perfect scoop.
Variations:
• Protein Boost: Fold in 1 cup of crispy bacon bits or diced ham.
• Veggie Mix: Stir in steamed broccoli florets or roasted red peppers.
• Spicy Kick: Add a finely diced jalapeño to the roux.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Bake
- Cuisine: American
- Diet: Vegetarian