Ingredients:

  • 450g (1 lb) Elbow Macaroni or Cavatappi pasta
  • 2 tsp Salt (for the water)
  • 8 Tbsp (113g / 1/2 cup) Unsalted Butter
  • 1/2 cup (60g) All-Purpose Flour
  • 3 cups (720ml) Whole Milk (Full Fat)
  • 1 cup (240ml) Evaporated Milk (Unsweetened)
  • 1 tsp English Mustard Powder (or 1 Tbsp Dijon Mustard)
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 cups (450g) Sharp Yellow Cheddar Cheese, freshly grated
  • 2 cups (225g) Monterey Jack Cheese, freshly grated
  • 1 cup (100g) Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted

Instructions:

  1. Preheat oven to 350°F (180°C). Lightly butter or grease the 9x13 inch baking dish. Grate all cheeses and set aside, keeping the cheese for the topping separate.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook just until al dente—about 1 minute less than package directions. Drain immediately and set aside.
  3. Start the Roux: In the heavy-bottomed saucepan, melt the 8 Tbsp of butter over medium heat. Once shimmering, whisk in the flour continuously for 2-3 minutes until the mixture (the roux) is smooth and smells slightly nutty, cooking out the raw flour taste.
  4. Make the Béchamel: Whisk in the whole milk and evaporated milk very slowly, ensuring no lumps form. Increase the heat slightly and bring the sauce to a gentle simmer, whisking frequently. Cook for 5-7 minutes until the sauce has thickened significantly and coats the back of a spoon. Remove from heat.
  5. Season the Base: Whisk in the salt, pepper, mustard powder, smoked paprika, and cayenne pepper.
  6. Incorporate the Cheese: Ensure the saucepan is off the heat. Add three-quarters of the Sharp Cheddar and three-quarters of the Monterey Jack to the béchamel, stirring gently until the cheese is completely melted and the sauce is uniform and glossy. Save the remaining cheese for the top layer.
  7. Combine: Add the cooked, drained pasta to the cheese sauce. Stir gently to ensure every piece of pasta is thoroughly coated. Pour the mixture into the prepared baking dish.
  8. Prepare and Layer Topping: In a small bowl, combine the Panko breadcrumbs with the 2 Tbsp of melted butter. Sprinkle the remaining reserved cheeses evenly over the pasta mixture, followed by the buttered Panko crumbs.
  9. Bake: Bake for 25-30 minutes, or until the sauce is visibly bubbly around the edges and the topping is golden brown and crisp.
  10. Rest: Allow the mac and cheese to rest on the counter for 10 minutes before serving. This allows the sauce to set properly.