Ingredients:

  • 8 oz sharp cheddar, freshly grated
  • 4 oz Gruyère, freshly grated
  • 4 oz mozzarella, freshly grated
  • 1/2 cup parmesan, freshly grated
  • 4 oz cream cheese, softened and cubed
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 lb elbow macaroni
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Boil a large pot of salted water. Add the macaroni and cook for exactly 2 minutes less than the al dente package instructions. Drain and set aside.
  2. Melt 4 tbsp butter over medium heat. Whisk in flour for 1-2 minutes until the mixture smells nutty. Slowly whisk in milk and heavy cream, simmering until the sauce thickens enough to coat the back of a spoon. Stir in the Dijon, garlic powder, and paprika.
  3. Turn heat to low. Fold in the cream cheese first until melted, then stir in the Cheddar, Gruyère, Mozzarella, and Parmesan one handful at a time until the sauce is smooth and glossy.
  4. Fold the cooked macaroni into the cheese sauce until every noodle is submerged. Pour the mixture into a 9x13 inch baking dish.
  5. Mix panko breadcrumbs with 2 tbsp melted butter and sprinkle evenly over the top. Bake until the crust is mahogany-colored and bubbling.
  6. Garnish with chopped fresh parsley before serving.