Ingredients:

  • 8 oz (225 g) dried elbow macaroni
  • 1 tbsp (9 g) kosher salt, for the pasta water
  • 3 tbsp (43 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 2 cups (480 ml) whole milk, warmed
  • 1/2 cup (120 ml) heavy cream
  • 1/2 tsp (1.5 g) dry mustard powder
  • 1/4 tsp (0.6 g) garlic powder
  • 1/8 tsp (0.3 g) ground nutmeg
  • 1/2 tsp (3 g) fine salt
  • 1/4 tsp (0.5 g) freshly ground black pepper
  • 6 oz (170 g) sharp white cheddar, finely shredded
  • 2 oz (57 g) Gruyère, finely shredded
  • 1/2 cup (30 g) panko breadcrumbs
  • 1 tbsp (14 g) unsalted butter, melted
  • 2 tbsp (10 g) finely grated Parmesan

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch (20x20 cm) baking dish.
  2. Microwave the 2 cups of milk for 90 seconds, until warm to the touch.
  3. Finely shred the white cheddar and the Gruyère.
  4. Toss the panko with the melted butter and the Parmesan in a small bowl.
  5. Bring a large pot of water to a rolling boil and add the kosher salt. Add the macaroni and cook for 6 minutes, until still firm at the center.
  6. Drain the pasta well without rinsing.
  7. While the pasta cooks, melt 3 tbsp butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it smells faintly nutty and looks like wet sand.
  8. Pour in the warm milk about 1/4 cup at a time, whisking well after each addition until no lumps remain.
  9. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, until it coats the back of a spoon.
  10. Stir in the heavy cream, dry mustard, garlic powder, nutmeg, fine salt, and black pepper. Remove the pan from the heat.
  11. Add the cheddar and Gruyère a handful at a time, stirring until each addition melts before adding the next.
  12. Fold the drained pasta into the cheese sauce until fully coated.
  13. Spread the mixture in the prepared dish and scatter the crumb topping evenly over the surface.
  14. Bake for 15 to 18 minutes, until the edges bubble and the topping is deep golden.
  15. Rest the dish for 5 minutes so the sauce thickens enough to hold a clean scoop.