Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups sharp cheddar cheese, hand-grated
  • 2 cups Gruyère cheese, hand-grated
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dry mustard powder
  • 0.5 tsp black pepper
  • 1 cup Panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Bring a large pot of water to a boil, add 1 tbsp kosher salt, and cook the macaroni until just shy of al dente. Drain and set aside.
  2. In a large heavy-bottomed pot or Dutch oven, melt 0.5 cup unsalted butter over medium heat. Whisk in the flour and cook for 2 minutes to create a blonde roux.
  3. Slowly pour in the whole milk and heavy cream, whisking constantly to ensure no lumps form. Continue cooking until the sauce thickens and coat the back of a spoon.
  4. Stir in the garlic powder, smoked paprika, dry mustard, and black pepper.
  5. Remove the pot from the heat. Fold in the hand-grated cheddar and Gruyère cheeses, stirring until the sauce is completely smooth and emulsified.
  6. Add the cooked macaroni to the cheese sauce and toss until every noodle is well-coated.
  7. Optional: Transfer to a baking dish, top with Panko breadcrumbs mixed with 2 tbsp melted butter, and broil for 2-3 minutes until golden brown.