Ingredients
Scale
- 1 lb Elbow macaroni (or Cavatappi)
- 1/2 cup Unsalted butter
- 1/2 cup All-purpose flour
- 3 cups Whole milk, room temperature
- 1 cup Heavy cream, room temperature
- 4 cups Sharp Cheddar cheese, freshly shredded
- 2 cups Gruyère cheese, freshly shredded
- 1 cup Mozzarella cheese, freshly shredded
- 1 tsp Garlic powder
- 1/2 tsp Smoked paprika
- Salt and black pepper to taste
- 1 cup Panko breadcrumbs
- 2 tbsp Melted butter (for topping)
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook for two minutes less than the package instructions for “al dente.” The pasta will continue cooking in the oven, so you want it slightly firm. Drain the pasta and set it aside. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large saucepan over medium heat, melt the 1/2 cup of butter. Whisk in the flour and cook for about 1-2 minutes until the mixture smells slightly nutty but does not brown. Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Simmer the sauce until it thickens enough to coat the back of a spoon. Remove from heat and stir in the garlic powder, smoked paprika, salt, pepper, and 5 cups of the shredded cheese (save 2 cups for the top). Stir until the cheese melts completely and the sauce is smooth.
- Fold the cooked macaroni into the cheese sauce until every noodle is thoroughly coated. Pour half of the mixture into the prepared baking dish. Sprinkle a layer of the remaining cheese, then add the rest of the macaroni mixture. In a small bowl, mix the Panko breadcrumbs with 2 tablespoons of melted butter and sprinkle them over the top. Bake for 30 minutes until the sauce is bubbly and the breadcrumbs are golden brown. Let it rest for 5 minutes before serving.
- Cook Time: 50 minutes