Amazing Mac and Cheese

Three cheeses, one of them for melt and one for flavor, plus a crust.

⏱ 45 min · medium · 🍽 serves 4

Ingredients

• 1 lb elbow macaroni
• 5 tbsp butter
• 1/3 cup flour
• 4 cups whole milk, warmed
• 2 cups grated sharp cheddar
• 1 1/2 cups grated Gruyere
• 1/2 cup grated parmesan
• 1 tsp mustard powder
• 1/2 tsp smoked paprika
• 1 cup panko
• Kosher salt and black pepper

Steps

1. Heat the oven to 375F. Boil the pasta two minutes short of the package time and drain.
2. Melt 4 tbsp butter in a large pot, whisk in the flour and cook 90 seconds until it smells nutty.
3. Add the warm milk in three additions, whisking smooth each time. Simmer 5 minutes until it coats a spoon.
4. Off the heat, stir in the cheddar and Gruyere a handful at a time. Never let it boil after the cheese goes in or it splits.
5. Season with mustard powder, paprika, salt and pepper, then fold in the pasta.
6. Tip into a buttered dish. Toss the panko with the last butter and the parmesan and scatter over. Bake 20-25 minutes until bubbling and browned.