Ingredients:

  • 1 lb (450 g) Elbow Macaroni, Cavatappi, or large shells
  • 1 Tbsp (15 ml) Salt (for boiling water)
  • 6 Tbsp (85 g) Unsalted Butter
  • 6 Tbsp (45 g) All-Purpose Flour
  • 5 cups (1.2 Litres) Whole Milk, warmed slightly
  • 1 tsp (5 ml) Dijon Mustard
  • ½ tsp (2.5 ml) Ground Nutmeg
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 1 tsp (5 ml) Kosher Salt
  • 8 oz (225 g) Sharp Cheddar, freshly grated
  • 4 oz (115 g) Gruyère or Jarlsberg, freshly grated
  • 2 oz (55 g) Parmigiano-Reggiano, finely grated
  • 2 Tbsp (30 g) Unsalted Butter, melted (for topping)
  • 1 cup (50 g) Panko Breadcrumbs
  • ¼ cup (25 g) Extra Parmigiano-Reggiano, finely grated (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish. Grate all cheeses and set aside.
  2. Cook the macaroni in salted boiling water until very al dente—about 2 minutes less than the package instructions. Drain well and set aside.
  3. Make the Roux: Melt the 6 Tbsp of butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour until a smooth paste forms. Cook the roux for 1–2 minutes, stirring constantly, until it smells slightly nutty and loses the raw flour aroma.
  4. Create the Béchamel: Slowly pour in the warmed whole milk, whisking constantly to incorporate the roux and prevent lumps. Increase heat to medium-high and whisk until the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon (about 5–8 minutes).
  5. Season the Base: Remove the béchamel from the heat immediately. Stir in the Dijon mustard, salt, pepper, and nutmeg.
  6. Add the Cheese: Off the heat, gradually stir in the 14 oz (400g) cheese blend (Cheddar, Gruyère, and Parmigiano-Reggiano). Stir until the sauce is completely smooth and glossy. Taste and adjust seasoning.
  7. Combine: Pour the drained, undercooked pasta into the saucepan with the cheese sauce. Stir gently until every piece of macaroni is evenly coated.
  8. Assemble the Bake: Transfer the mac and cheese mixture into the prepared baking dish.
  9. Prepare the Topping: In a small bowl, combine the melted butter, panko breadcrumbs, and the extra ¼ cup of grated Parmesan. Toss until the crumbs are evenly coated.
  10. Bake: Sprinkle the crumb topping evenly over the pasta mixture. Bake for 20–25 minutes, or until the topping is golden brown and the sauce is bubbling vigorously around the edges.
  11. Rest and Serve: Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly, preventing a watery result.