Ingredients:

  • 1 lb (450 g) Elbow Macaroni
  • 2 tsp (10 g) Kosher Salt (for the pasta water)
  • 3 cups (710 ml) Whole Milk
  • 1 small Yellow Onion, halved (peeled)
  • 1 Bay Leaf
  • 1/4 tsp (1 g) Whole Black Peppercorns
  • 6 Tbsp (85 g) Unsalted Butter
  • 6 Tbsp (45 g) All-Purpose Flour
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 tsp (2.5 g) Smoked Paprika (optional)
  • 1 tsp (5 g) Kosher Salt (adjust to taste)
  • 1/4 tsp Freshly Ground Black Pepper
  • 9 oz (255 g) Sharp Yellow Cheddar, freshly grated
  • 5 oz (140 g) Gruyère or Comté, freshly grated
  • 4 oz (115 g) Monterey Jack or mild Cheddar, freshly grated
  • 2 Tbsp (30 g) Unsalted Butter, melted (for topping)
  • 1 cup (80 g) Panko Breadcrumbs
  • 1/4 cup (25 g) Grated Parmesan Cheese (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Infuse the Milk: In a medium saucepan, combine the whole milk, onion halves, bay leaf, and black peppercorns. Heat gently over medium-low heat until steam rises (do not boil). Remove from heat and allow to steep for 10–15 minutes. Strain the milk, discarding the solids. Keep the milk warm.
  3. Prepare Topping: In a small bowl, combine the 2 Tbsp melted butter, Panko breadcrumbs, and Parmesan (if using). Set aside.
  4. Boil Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni. Cook the pasta 2 minutes less than the package directions (it should be very firm, or al dente). Drain immediately.
  5. Make the Roux: In the large, heavy-bottomed pot, melt the 6 Tbsp butter over medium heat. Whisk in the flour until smooth. Cook the roux for 1–2 minutes, stirring constantly, until it smells slightly nutty.
  6. Whisk in Milk: Gradually whisk in the warm, strained milk, a little at a time, ensuring each addition is fully incorporated before adding the next to prevent lumps.
  7. Simmer Béchamel: Bring the sauce to a gentle simmer, stirring frequently. Cook until the sauce thickens and coats the back of a spoon (about 5–7 minutes). Remove the pot completely from the heat.
  8. Add Seasoning: Stir in the Dijon mustard, smoked paprika, salt, and pepper.
  9. Incorporate Cheese: Add the grated cheddar, Gruyère, and Monterey Jack, handful by handful, stirring until fully melted and smooth before adding more. Do not apply heat during this process.
  10. Combine and Assemble: Pour the finished cheese sauce over the undercooked pasta and stir gently until every piece is coated. Transfer the mixture into the prepared baking dish.
  11. Top and Bake: Sprinkle the prepared Panko topping evenly over the surface. Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the topping is deeply golden brown.
  12. Rest: Remove from the oven and let it rest for a minimum of 10 minutes before serving. This allows the sauce to firm up.