Ingredients:

  • 1 lb (450g) Elbow Macaroni or Cavatappi
  • 2 tbsp Sea Salt
  • 1/2 cup (115g) Unsalted Butter
  • 1/2 cup (65g) All-purpose Flour
  • 4 cups (950ml) Whole Milk
  • 1/2 cup (120ml) Heavy Cream
  • 4 cups (450g) Sharp Cheddar Cheese, freshly grated
  • 2 cups (225g) Gruyère or Fontina, freshly grated
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • Salt and Black Pepper to taste
  • 1 cup (60g) Panko Breadcrumbs
  • 2 tbsp (28g) Melted Butter
  • 1/2 cup (50g) Grated Parmesan

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tbsp sea salt. Cook the macaroni for 2 minutes less than the package instructions for al dente. Drain and set aside; do not rinse.
  2. In a 5-quart Dutch oven over medium heat, melt 1/2 cup butter. Whisk in the flour and cook for 1-2 minutes until smelling nutty and resembling wet sand.
  3. Slowly drizzle in the whole milk and heavy cream while whisking constantly to create a smooth Bechamel base. Simmer until thickened enough to coat the back of a spoon.
  4. Reduce heat to low. Whisk in the garlic powder, smoked paprika, and cayenne. Gradually fold in the grated Cheddar and Gruyère until completely melted and glossy.
  5. Add the par-boiled pasta to the Mornay sauce and stir until every tube is thoroughly coated. Season with salt and pepper to taste.
  6. Transfer the mixture to a 9x13 inch ceramic baking dish. In a small bowl, combine Panko breadcrumbs, 2 tbsp melted butter, and Parmesan cheese. Sprinkle evenly over the pasta.
  7. Bake at 350°F (180°C) for 30 minutes, or until the sauce is bubbling and the crust is a deep golden brown.