Ingredients:

  • 450 g (1 pound) Macaroni (Elbow Pasta)
  • 2 tbsp Salt (for boiling water)
  • Butter, for greasing the dish
  • 115 g (8 tbsp / 1 stick) Unsalted Butter
  • 115 g (½ cup) All-Purpose (Plain) Flour
  • 960 ml (4 cups) Whole Milk, warmed slightly
  • 1 tsp Dry English Mustard Powder (or 1 tsp Dijon Mustard)
  • ¼ tsp Freshly Grated Nutmeg
  • ½ tsp Black Pepper
  • 1 tsp Fine Sea Salt
  • 240 g (2 cups) Sharp/Mature Cheddar Cheese, freshly grated
  • 120 g (1 cup) Gruyère Cheese, freshly grated
  • 60 g (½ cup) Parmesan Cheese, freshly grated
  • 90 g (1 ½ cups) Panko Breadcrumbs
  • 30 g (2 tbsp) Unsalted Butter, melted
  • ½ tsp Smoked Paprika (optional)

Instructions:

  1. Preheat oven to 400°F (200°C) / Gas Mark 6. Lightly grease the 9x13 inch baking dish with butter. Grate all cheeses and combine them in a bowl, keeping them mixed but separated from the other ingredients.
  2. Cook the macaroni in salted boiling water until perfectly al dente (1–2 minutes less than package directions). Drain immediately and toss lightly with a dash of butter to prevent sticking. Set aside.
  3. Make the Roux: Melt 115 g of butter in a medium heavy-bottomed saucepan over medium heat. Once melted, add the flour. Whisk continuously for 2 minutes until the mixture (the Roux) looks smooth, pale blonde, and smells slightly nutty.
  4. Add Milk (The Béchamel): Slowly pour the 960 ml of warm milk into the Roux, whisking vigorously the entire time to prevent lumps. Bring the mixture to a gentle simmer, reduce heat, and cook for 5–8 minutes until the sauce coats the back of a spoon thickly.
  5. Season: Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and mustard powder.
  6. Add Cheese (The Mornay): Add three-quarters (¾) of the combined grated cheese into the Béchamel sauce (reserving the remaining one-quarter for the topping). Stir gently until the cheese is completely melted and the sauce is smooth and glossy. Ensure the heat is off before adding the cheese to prevent the sauce from splitting.
  7. Combine: Pour the warm Mornay sauce over the drained macaroni in the stockpot. Toss gently until every piece of pasta is thoroughly coated. Transfer the cheesy pasta mixture into the prepared baking dish.
  8. Prepare Topping: Combine the Panko breadcrumbs, 30 g melted butter, smoked paprika (if using), and a pinch of salt. Sprinkle the reserved one-quarter (¼) cheese over the pasta first, then cover evenly with the buttered breadcrumbs.
  9. Bake for 25 minutes, or until the topping is golden brown and the edges are bubbling enthusiastically.
  10. Rest: Remove from the oven and allow to rest for 10 minutes before serving. This rest period is crucial for allowing the sauce to set properly.