Ingredients:

  • 1 lb dried elbow macaroni or cavatappi
  • 1 tbsp kosher salt
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 cup heavy cream
  • 16 oz extra sharp cheddar cheese, hand-grated
  • 4 oz Gruyère cheese, hand-grated
  • 1 tsp garlic powder
  • 0.5 tsp dry mustard
  • 0.25 tsp cayenne pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 0.25 cup grated parmesan cheese
  • 1 tsp fresh thyme leaves

Instructions:

  1. Boil the macaroni in heavily salted water, stopping 2 minutes before the package's 'Al Dente' instructions. The pasta should remain firm. Drain and set aside.
  2. In a heavy-bottomed Dutch oven, melt the 1/2 cup of butter over medium heat until foaming. Whisk in the flour and cook for 2 minutes, stirring constantly. This removes the raw flour taste without browning the mixture.
  3. Slowly drizzle in the room temperature milk and heavy cream while whisking constantly to ensure a smooth, lump-free béchamel sauce base.
  4. Remove the pot from the heat and stir in the garlic powder, dry mustard, and cayenne. Add the 16 oz sharp cheddar and 4 oz Gruyère in three batches, stirring until the cheese is completely melted and the sauce is velvety.
  5. Fold the cooked pasta into the cheese sauce. Transfer the mixture to a 9x13 inch ceramic baking dish.
  6. In a small bowl, combine panko, 2 tablespoons of melted butter, parmesan, and thyme. Sprinkle over the pasta and bake at 375°F (190°C) for 30 minutes until the top is golden brown and bubbling.