Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp white cheddar cheese, hand-grated
  • 1 cup Gruyère cheese, hand-grated
  • 1 cup mozzarella cheese, hand-grated
  • 0.5 cup Monterey Jack cheese, hand-grated
  • 0.5 cup Pecorino Romano cheese, hand-grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp ground nutmeg
  • 1.5 cups panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 0.5 tsp smoked paprika

Instructions:

  1. Preheat your oven to 375°F (190°C) and butter a 9x13 inch baking dish.
  2. Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Cook the 1 lb elbow macaroni for exactly 7 minutes. Drain the pasta and set aside.
  3. In a large heavy-bottomed saucepan or Dutch oven, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for 2 minutes to create a golden roux.
  4. Slowly whisk in the room-temperature whole milk and heavy cream. Continue whisking over medium heat until the béchamel thickens enough to coat the back of a spoon.
  5. Reduce heat to low and stir in the garlic powder, onion powder, and nutmeg. Gradually add the grated cheddar, Gruyère, mozzarella, Monterey Jack, and Pecorino Romano, whisking until the sauce is completely smooth.
  6. Fold the par-boiled pasta into the cheese sauce until every noodle is thoroughly coated.
  7. In a small bowl, combine the panko breadcrumbs, 3 tablespoons of melted butter, and smoked paprika.
  8. Transfer the pasta mixture to the prepared baking dish. Sprinkle the panko mixture evenly over the top and bake for 30 minutes until the sauce is bubbly and the topping is a deep mahogany color.