Ingredients:

  • 1 pound (450 g) Elbow Macaroni
  • 2 tablespoons (30 g) Coarse Sea Salt (for boiling water)
  • 6 tablespoons (85 g) Unsalted Butter (cut into cubes)
  • ⅓ cup (40 g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk (warmed slightly or room temperature)
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Dry Mustard Powder
  • ¼ teaspoon Freshly Grated Nutmeg
  • ⅛ teaspoon Cayenne Pepper (optional)
  • 1 teaspoon Fine Sea Salt
  • ½ teaspoon Black Pepper (freshly cracked)
  • 8 oz (225 g) Aged Sharp White Cheddar (grated)
  • 6 oz (170 g) Gruyère Cheese (grated)
  • 2 oz (55 g) Monterey Jack or Fontina Cheese (optional)
  • 1 cup (100 g) Panko Breadcrumbs
  • 2 tablespoons (30 g) Unsalted Butter (melted, for topping)
  • Pinch of Sea Salt (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch casserole/baking dish lightly. Ensure all cheeses are freshly grated and combined in one bowl.
  2. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook 1 minute less than package directions (al dente). Drain and immediately toss with a splash of olive oil to prevent sticking. Set aside.
  3. Melt Butter: In a heavy-bottomed pot or Dutch oven over medium heat, melt the 6 tablespoons of butter.
  4. Make the Roux: Once the butter is melted and foamy, whisk in the flour continuously. Cook the roux for 1–2 minutes, stirring constantly until it looks like wet sand and smells nutty, ensuring the raw flour taste is cooked out. Do not allow it to brown.
  5. Add Milk: Gradually pour in the whole milk, whisking constantly to incorporate the roux smoothly and prevent lumps. Start with small additions, increasing volume once the sauce smooths out.
  6. Thicken: Increase heat slightly and bring the sauce to a gentle simmer, stirring often. Once the sauce thickens enough to coat the back of a wooden spoon (about 5–7 minutes), remove it immediately from the heat.
  7. Season the Sauce: Stir in the onion powder, garlic powder, mustard powder, nutmeg, cayenne, salt, and pepper into the hot Béchamel.
  8. Add Cheese (Crucial): Remove the pot completely from the heat source. Add the grated cheese mixture, a handful at a time, stirring gently until each batch is fully melted and incorporated before adding the next. Do not allow the sauce to boil after the cheese is added.
  9. Combine: Gently fold the cooked macaroni into the cheese sauce until every piece is coated beautifully.
  10. Transfer: Pour the mixture into the prepared baking dish, leveling the top slightly.
  11. Prepare Topping: In a small bowl, combine the Panko breadcrumbs with the 2 tablespoons of melted butter and a pinch of salt. Toss until evenly coated.
  12. Bake: Sprinkle the buttery Panko topping evenly over the mac and cheese. Bake for 20–25 minutes, or until the topping is golden brown and the cheese sauce is vigorously bubbling around the edges.
  13. Rest: Allow the dish to rest for 10 minutes before serving. This allows the sauce to set slightly, preventing it from being runny when portioned.