Ingredients:

  • 16 oz (450g) Elbow Macaroni
  • 1/2 cup (115g) Unsalted Butter
  • 1/2 cup (65g) All-purpose Flour
  • 4 cups (950ml) Whole Milk, room temperature
  • 1 tsp (5g) Salt
  • 3 cups (340g) Extra Sharp Cheddar, freshly grated
  • 2 cups (225g) Gruyère or Monterey Jack, freshly grated
  • 1/2 cup (50g) Freshly grated Parmesan
  • 1 cup (60g) Panko breadcrumbs
  • 3 tbsp (42g) Unsalted Butter, melted
  • 1/2 tsp (2g) Smoked paprika

Instructions:

  1. Bring a large pot of salted water to a boil. Add macaroni and cook for 2 minutes less than the package al dente instructions. Drain and set aside.
  2. Melt 115g of butter over medium heat. Whisk in flour and cook for 1-2 minutes until the mixture smells nutty but has not browned.
  3. Slowly pour in the room temperature milk, whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Remove the sauce from heat and stir in the grated cheddar, Gruyère, and Parmesan until the mixture is glossy and uniform.
  5. Fold the undercooked macaroni into the cheese sauce until every noodle is fully submerged.
  6. Pour the mixture into a buttered 9x13 inch baking dish.
  7. In a small bowl, mix the Panko breadcrumbs, 42g melted butter, and smoked paprika. Spread the mixture evenly across the top of the macaroni.
  8. Bake at 350°F (175°C) for 20-25 minutes until the edges are bubbling and the crust is golden brown.