Ingredients
Scale
- 16 oz Elbow Macaroni (or cavatappi)
- 1/2 cup Unsalted Butter
- 1/2 cup All-purpose Flour
- 3 cups Whole Milk
- 1 cup Heavy Cream
- 4 cups Sharp Cheddar Cheese, shredded (plus extra for topping)
- 2 cups Gruyere Cheese, shredded
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Mustard
- Salt and Black Pepper to taste
- 1.5 cups Panko Breadcrumbs
- 2 tbsp Melted Butter (for the topping)
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni for two minutes less than the package instructions for “al dente.” The pasta should still have a firm bite because it will continue to cook and absorb moisture in the oven. Drain the pasta and rinse with cold water to stop the cooking process immediately. Set aside in a large mixing bowl.
- In a large saucepan or Dutch oven, melt the half cup of butter over medium heat. Whisk in the flour and cook for about 2 minutes until the mixture is bubbly and golden, but not brown. Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Whisk in the garlic powder, smoked paprika, ground mustard, salt, and pepper.
- Remove the white sauce from the heat. Gradually stir in the shredded sharp cheddar and Gruyere cheeses, one handful at a time, until the sauce is completely smooth and glossy. Taste the sauce and adjust the salt and pepper if needed. Ensure the cheese is fully incorporated before moving to the next step.
- Pour the cheese sauce over the cooked macaroni and stir gently until every noodle is submerged in the sauce. Transfer the mixture into a greased 9×13 inch baking dish. Spread it out evenly. In a small bowl, mix the Panko breadcrumbs with the melted butter and sprinkle them over the top along with a final handful of shredded cheese.
- If you are making this ahead, let the casserole cool to room temperature. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 48 hours. If you are baking immediately, skip this step and proceed to the final baking instructions.
- Preheat your oven to 375°F (190°C). If the dish was refrigerated, take it out 30 minutes before baking to take the chill off. Bake for 30-40 minutes (or 20-25 minutes if not refrigerated) until the sauce is bubbling around the edges and the breadcrumbs are a deep golden brown. Let it rest for 10 minutes before serving to allow the sauce to set.
- Cook Time: 1 hour 10 minutes