Ingredients:

  • 450 g (1 pound) Elbow Macaroni or Cavatappi pasta
  • 2 tbsp (30 ml) Coarse Salt (for the boiling water)
  • 4 tbsp (60 g) Unsalted Butter
  • 1 large (220 g / 8 oz) block Cream Cheese, cut into cubes
  • 355 ml (12 fl oz) Evaporated Milk (not condensed milk)
  • 1 tsp (5 ml) Smoked Paprika
  • 1 tsp (5 ml) Garlic Powder
  • 1 tsp (5 ml) Onion Powder
  • 1 tsp (5 ml) Dry Mustard Powder
  • ½ tsp (2.5 ml) Cayenne Pepper (optional)
  • 1 tsp (5 ml) Sea Salt, or to taste
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper, or to taste
  • 340 g (12 oz) Sharp Cheddar Cheese, freshly grated
  • 225 g (8 oz) Monterey Jack or Gouda Cheese, freshly grated
  • 1 cup (120 g) Panko Breadcrumbs
  • 4 tbsp (60 g) Unsalted Butter, melted
  • ½ cup (50 g) Grated Parmesan Cheese

Instructions:

  1. Preheat the oven to 180°C (350°F). Lightly grease your baking dish. Ensure all cheese is grated and the cream cheese is cut into cubes.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions, aiming for al dente. Drain immediately and set aside.
  3. Melt the Base: In the large saucepan over medium heat, melt the 4 tbsp of butter. Stir in the Smoked Paprika, Garlic Powder, Onion Powder, Mustard Powder, and Cayenne (if using). Cook for 1 minute until fragrant.
  4. Stabilize the Base: Pour in the evaporated milk and add the cubed cream cheese. Whisk continuously until the cream cheese is fully melted and the sauce is smooth, about 3-4 minutes. Bring the mixture just to a gentle simmer—do not allow it to boil vigorously.
  5. Off-Heat Cheese Melt (The Secret Step): Remove the saucepan completely from the heat source. This is vital to prevent a grainy sauce.
  6. Whisk in Cheese: Gradually add the grated Cheddar and Monterey Jack/Gouda, a small handful at a time, whisking constantly until each addition is fully melted and incorporated before adding the next.
  7. Check Seasoning: Once all the cheese is melted and the sauce is velvety smooth, stir in the salt and black pepper. Taste and adjust seasoning as necessary.
  8. Combine: Pour the drained, al dente pasta into the cheese sauce. Fold gently with a spatula until every piece of macaroni is coated in the thick, luscious sauce.
  9. Transfer to Dish: Pour the mac and cheese mixture into the prepared baking dish, levelling the top slightly.
  10. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan cheese. Toss until the breadcrumbs are evenly coated.
  11. Bake: Sprinkle the Panko topping evenly over the mac and cheese. Bake for 15-20 minutes, or until the topping is golden brown and crispy, and the sauce is bubbling around the edges.
  12. Rest and Serve: Remove from the oven and allow it to rest for 5-10 minutes before serving. This helps the sauce set slightly.