Ingredients:

  • 16 oz dried elbow macaroni
  • 2 tbsp sea salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 12 oz sharp cheddar cheese, hand-grated
  • 4 oz Gruyère cheese, hand-grated
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 cup extra sharp cheddar, grated

Instructions:

  1. Bring a large pot of water to a rolling boil with 2 tablespoons of sea salt. Add the macaroni and cook for exactly 6 minutes. Drain and set aside; do not rinse.
  2. In a heavy-bottomed saucepan or Dutch oven over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until it smells nutty and looks like pale sand.
  3. Slowly drizzle in the whole milk while whisking constantly. Simmer for 3-5 minutes until the mixture thickens enough to coat the back of a spoon.
  4. Remove the pot from the heat. Stir in smoked paprika, garlic powder, and black pepper. Gradually fold in the 12 oz of Cheddar and 4 oz of Gruyère, stirring until the sauce is completely smooth and emulsified.
  5. Fold the cooked pasta into the cheese sauce until every noodle is coated. For stovetop style, serve immediately.
  6. For baked style, transfer to a baking dish. Combine panko, melted butter, and extra cheddar in a small bowl. Sprinkle over the pasta and bake for 10-15 minutes until the topping is deeply golden and bubbling. The panko should look toasted and offer a distinct crunch sound when tapped with a fork.