Ingredients:

  • 450 g (1 lb) Dried Elbow Macaroni, large shells, or cavatappi
  • 1 tbsp Salt (for pasta water)
  • 8 tbsp (115 g) Unsalted Butter
  • ½ cup (65 g) All-Purpose Flour
  • 4 cups (950 ml) Whole Milk, warmed
  • 1 tsp English or Dijon Mustard Powder
  • ½ tsp Freshly Grated Nutmeg
  • 1 tsp Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 100 g (3.5 oz) Full-Fat Cream Cheese, softened
  • 340 g (12 oz) Sharp Cheddar Cheese, freshly grated
  • 170 g (6 oz) Gruyère or Aged Swiss Cheese, freshly grated
  • 3 tbsp Unsalted Butter, melted (for topping)
  • ½ cup (60 g) Panko Breadcrumbs
  • ¼ cup (30 g) Freshly Grated Parmesan Cheese (optional)
  • 1 pinch Paprika (for colour)

Instructions:

  1. Preheat the oven to 190°C / 375°F. Grease the 9x13 inch baking dish. Grate all cheeses and set aside, reserving about 1/3 cup of the cheddar/Gruyère mixture for the topping.
  2. Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than the package instructions (i.e., cook to firm al dente). Drain the pasta well and do not rinse. Set aside in a large bowl.
  3. In a heavy-bottomed saucepan, melt the 8 tbsp of butter over medium heat. Whisk in the flour until a smooth paste (the roux) forms. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
  4. Gradually whisk in the warm milk, adding it slowly at first. Increase the heat to medium-high and whisk constantly until the sauce thickens significantly and coats the back of a spoon (about 5–7 minutes).
  5. Remove the béchamel from the heat. Stir in the salt, pepper, nutmeg, and mustard powder. Whisk in the softened cream cheese until fully melted and incorporated.
  6. Off the heat, add the grated Cheddar and Gruyère mixture in handfuls, stirring continuously until each addition is completely melted and the sauce is smooth before adding more. Do not return to heat.
  7. Pour the finished cheese sauce over the drained pasta in the large mixing bowl. Fold gently with a spatula until every piece of pasta is coated in the luxurious sauce.
  8. Transfer the mac and cheese mixture into the prepared baking dish, levelling the top. In a small bowl, combine the melted butter, panko breadcrumbs, Parmesan (if using), and paprika. Stir until the crumbs are evenly coated.
  9. Sprinkle the crumb mixture evenly over the pasta. Bake for 20–25 minutes, or until the topping is golden brown and crispy, and the sauce is visibly bubbling around the edges. Remove from the oven and let it stand for 10 minutes before serving.