Ingredients:

  • 1 lb Elbow macaroni, cavatappi, or large shells
  • 1 Tbsp Salt (for pasta water)
  • 6 Tbsp Unsalted butter
  • 6 Tbsp All-purpose flour
  • 4 cups Whole milk (full-fat)
  • 1 tsp Dry mustard powder
  • ½ tsp Freshly grated nutmeg
  • 1 Bay Leaf (Optional)
  • 12 oz Sharp White Cheddar, freshly grated
  • 4 oz Gruyère or Comté cheese, freshly grated
  • 2 oz Parmigiano Reggiano, finely grated
  • 1 tsp Kosher salt (adjust to taste)
  • ½ tsp Freshly ground black pepper
  • 2 Tbsp Unsalted butter, melted (for topping)
  • 1 cup Panko breadcrumbs
  • ½ tsp Smoked paprika (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously grease a 9x13 inch baking dish. Cook the pasta in heavily salted water until al dente (2-3 minutes less than package directions). Drain immediately and reserve, drizzling with a tiny bit of oil to prevent sticking.
  2. Make the Roux: Melt the 6 Tbsp of butter in a large saucepan over medium heat. Whisk in the flour until a smooth paste forms. Cook, stirring constantly, for 2-3 minutes until the paste smells slightly nutty and loses its raw flour scent.
  3. Infuse the Milk: Slowly whisk in the cold milk until smooth. Add the bay leaf and nutmeg. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking occasionally. Once the sauce coats the back of a spoon thickly (about 5-7 minutes), remove the saucepan from the heat immediately. Discard the bay leaf.
  4. Create the Cheese Sauce (Mornay): Whisk in the dry mustard powder, salt, and pepper into the hot Béchamel. Working in three batches, gradually incorporate the grated Cheddar, Gruyère, and Parmesan into the sauce, stirring until completely smooth. Ensure the sauce is off the heat when melting the cheese to prevent separation.
  5. Combine and Bake: Fold the reserved cooked pasta into the cheese sauce until every strand is coated. Pour the mixture into the prepared baking dish. In a small bowl, combine the melted butter, Panko breadcrumbs, and smoked paprika. Sprinkle the mixture evenly over the Mac & Cheese. Bake for 25–30 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  6. Rest and Serve: Remove from the oven and allow the Mac & Cheese to rest for 10 minutes before serving. This allows the sauce to set properly.