Ingredients:

  • 1 pound Elbow Macaroni (or Cavatappi)
  • 2 Tbsp Coarse Salt (for pasta water)
  • 6 Tbsp Unsalted Butter
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk (warmed slightly)
  • 1 small wedge Yellow Onion (peeled)
  • 1 large Bay Leaf
  • 8 ounces Sharp Cheddar (Mature/Vintage, grated)
  • 4 ounces Gruyère or Monterey Jack (grated)
  • 1 tsp Dry Mustard Powder
  • ¼ tsp Ground Nutmeg
  • ½ tsp Black Pepper, freshly ground
  • 1 tsp Kosher Salt
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted
  • ½ tsp Smoked Paprika (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch casserole dish. Boil salted water and cook the macaroni only to al dente minus 2 minutes (it should be very firm). Drain the pasta and toss with a splash of milk or butter to prevent sticking. Set aside.
  2. Combine the whole milk, onion wedge, and bay leaf in a small saucepan. Heat gently over medium-low heat until steam rises, but do not boil. Remove from heat and allow to steep for 10 minutes. Strain the milk, discarding the onion and bay leaf. Keep the warm, infused milk ready.
  3. In a heavy-bottomed saucepan, melt the 6 Tbsp of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes (this is the Roux). Do not let it brown. Slowly, in three additions, whisk the warm, strained milk into the roux. Whisk continuously until the sauce is smooth. Bring the sauce to a gentle simmer, stirring until it thickens to coat the back of a spoon (about 5-7 minutes).
  4. Remove the thickened Béchamel from the heat immediately. Whisk in the dry mustard powder, nutmeg, salt, and pepper. Add 6 oz of the grated Cheddar and all 4 oz of the Gruyère (reserving the remaining 2 oz of Cheddar). Stir gently until the cheese is completely melted and the sauce is perfectly smooth. Taste and adjust seasoning; the final sauce should be slightly thinner than a finished stovetop mac and cheese.
  5. Combine the drained pasta with the Mornay sauce in a large bowl. Pour half of the mixture into the prepared casserole dish. Sprinkle the remaining 2 oz of reserved Cheddar over this layer, then pour the rest of the pasta mixture on top. In a small bowl, combine the Panko breadcrumbs, melted butter, and smoked paprika; toss to coat. Sprinkle the Panko mixture evenly over the top.
  6. Bake for 25 minutes, or until the sauce is bubbly at the edges and the topping is golden brown and crisp. Remove the Baked Macaroni and Cheese from the oven and let it rest, uncovered, for 10 minutes before serving. This allows the sauce to set.