Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 4 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • salt to taste
  • black pepper to taste
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup Parmesan cheese, grated

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook for exactly 2 minutes less than the package directions. Drain immediately and set aside.
  2. Melt 4 tbsp butter in a saucepan over medium heat until it bubbles. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and looks like a pale paste.
  3. Slowly pour in the warmed milk, whisking constantly to eliminate lumps. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Turn heat to low. Stir in the cheddar and Gruyère one handful at a time until the sauce is smooth and glossy.
  5. Stir in garlic powder, smoked paprika, nutmeg, salt, and pepper.
  6. Preheat oven to 350°F (175°C). Fold the par-boiled macaroni into the cheese sauce until every noodle is thoroughly coated.
  7. Pour the mixture into a 9x13 inch baking dish.
  8. Combine Panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over the macaroni.
  9. Bake for 20-30 minutes until the topping is golden brown and the sauce is bubbling.