Macaroni And Cheese

Ingredients

• 6 tbsp unsalted butter
• 1 cup panko breadcrumbs
• 0.5 tsp paprika
• 4 tbsp all-purpose flour
• 3.5 cups whole milk
• 0.5 tsp dry mustard powder
• 1 tsp kosher salt
• 0.5 tsp ground black pepper
• 12 ounces sharp cheddar cheese – shredded
• 4 ounces Gruyère cheese – shredded
• 16 ounces elbow macaroni

Instructions

1. Heat the oven to 375°F. Place a 9x13-inch baking dish nearby.
2. Make the topping and start the sauce: Melt 2 tbsp of the butter in a small skillet over medium heat until foamy, about 1 minute; stir in the panko and paprika until evenly moistened, 30 seconds, then set aside. In a medium saucepan over medium heat, melt the remaining 4 tbsp butter until foamy, about 1 minute.
3. Whisk the flour into the saucepan and cook, stirring, until the mixture smells toasty and looks blond, 2–3 minutes. Gradually whisk in the milk, bring to a gentle simmer, and cook, whisking often, until thick enough to coat a spoon, 5–7 minutes.
4. Off the heat, whisk in the dry mustard, kosher salt, and black pepper until smooth, 20–30 seconds. Stir in the sharp cheddar cheese and Gruyère cheese by the handful until fully melted and velvety, 1–2 minutes.
5. Bring a large pot of water to a boil and cook the elbow macaroni until just shy of al dente; drain well. Fold the macaroni into the sauce until evenly coated, 1 minute, then spread in the baking dish. Scatter the breadcrumb topping evenly over the surface. Bake until bubbling at the edges and the top is golden, 20–25 minutes; broil 1–2 minutes if you want a deeper brown. Let rest 10 minutes before serving.