Ingredients
Method
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Boil the elbow macaroni in salted water for 2 minutes less than the package directions for al dente, then drain well and set aside.
- Melt 1/2 cup of butter in a large saucepan or Dutch oven over medium heat, whisk in the flour, and cook for 1 minute while stirring constantly.
- Gradually whisk in the warmed whole milk and evaporated milk until smooth, then cook over medium heat for 5 to 7 minutes until the sauce thickens, ensuring it does not boil.
- Remove the pan from the heat, stir in the shredded cheddar and Gruyère cheeses one handful at a time until melted, and mix in the mustard powder, smoked paprika, salt, and white pepper.
- Add the cooked macaroni to the cheese sauce and stir gently to combine.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Combine the Panko breadcrumbs, grated Parmesan, and 3 tablespoons of melted butter in a small bowl, then sprinkle the mixture evenly over the macaroni and cheese.
- Bake for 25 to 30 minutes until the topping is golden brown and the sauce is bubbling, then let the dish rest for 10 minutes before serving.
Nutrition
Notes
Shred Your Own Cheese: For the smoothest sauce, avoid pre-shredded cheese which contains anti-caking agents.
Don't Overcook Pasta: The pasta will finish cooking in the oven, so slightly undercooking it initially prevents it from becoming mushy.
Rest Before Serving: Letting the mac and cheese rest for about 10 minutes after baking allows the sauce to set up perfectly.