Ingredients:

  • 1 lb (454g) Elbow macaroni or cavatappi
  • 1 tbsp (15g) Kosher salt
  • 4 tbsp (56g) Unsalted high-fat butter
  • 1/4 cup (32g) All-purpose flour
  • 3 cups (710ml) Whole milk, slightly chilled
  • 1 cup (240ml) Heavy cream
  • 12 oz (340g) Extra sharp cheddar cheese, hand-grated
  • 4 oz (115g) Gruyère or Fontina cheese, hand-grated
  • 1/2 tsp (2.5g) Smoked paprika
  • 1/2 tsp (2.5g) Ground mustard powder
  • 1/4 tsp (1.25g) Cayenne pepper
  • 1 cup (60g) Panko breadcrumbs
  • 2 tbsp (28g) Melted butter
  • 1/2 cup (50g) Freshly grated Parmesan cheese

Instructions:

  1. Boil the pasta in heavily salted water for 2 minutes less than the package instructions. The pasta should have a firm, slightly chalky center. Drain and set aside; do not rinse.
  2. In a 5-quart Dutch oven, melt 4 tbsp of butter over medium heat until foaming. Whisk in the flour and cook for 2 minutes until it smells nutty, ensuring the raw flour taste is removed.
  3. Slowly drizzle in the chilled milk and heavy cream while whisking constantly. Increase heat slightly and simmer until the sauce is thick enough to coat the back of a spoon.
  4. Remove the pot from the heat. Fold in the grated sharp cheddar and Gruyère in small handfuls, stirring until the sauce is smooth. Stir in the smoked paprika, ground mustard, and cayenne pepper.
  5. Fold the par-cooked pasta into the velvet cheese sauce until every tube is evenly coated.
  6. In a small bowl, toss panko breadcrumbs, 2 tbsp melted butter, and Parmesan cheese. Sprinkle over the macaroni and cheese and broil briefly until the topping achieves a mahogany-colored, shattering crust.