Ingredients:

  • 16 oz (450g) elbow macaroni
  • 1/2 cup (115g) salted butter
  • 1/2 cup (65g) all-purpose flour
  • 3 cups (710ml) whole milk, room temperature
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 3 cups (340g) sharp cheddar cheese, freshly grated
  • 2 cups (225g) Gruyère cheese, freshly grated
  • 1 cup (100g) Panko breadcrumbs
  • 2 tbsp (30g) melted butter
  • 1/2 cup (55g) parmesan cheese, grated

Instructions:

  1. Boil a large pot of salted water, add macaroni and cook for 2 minutes less than the package directions, then drain and set aside.
  2. Melt 1/2 cup butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until the mixture smells nutty.
  3. Slowly pour in the milk, whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Stir in the garlic powder and smoked paprika.
  5. Remove the sauce from heat and fold in the cheddar and Gruyère until completely melted and glossy.
  6. Fold in the cooked macaroni until every noodle is submerged in cheese, then pour the mixture into a buttered baking dish.
  7. Mix the Panko, 2 tbsp melted butter, and parmesan together, then sprinkle evenly over the top.
  8. Bake at 350°F (175°C) for 20 minutes until the edges are bubbling and the top is mahogany-colored.