📝 About This Recipe
This isn't just a side dish; it’s a soulful masterpiece that bridges the gap between a silky stovetop classic and a structured, Southern-style baked casserole. By layering the pasta with distinct pockets of molten cheese and finishing it with a golden, herb-infused panko crust, we create a symphony of textures ranging from gooey to crunchy. It is the ultimate comfort food, elevated by a hint of smoked paprika and a velvety Mornay sauce that clings to every ridge of the pasta.
🥗 Ingredients
The Pasta
- 1 pound Large Elbow Macaroni (dry weight; look for ridges to hold more sauce)
- 2 tablespoons Kosher Salt (for the pasta water)
The Velvety Cheese Sauce
- 1/2 cup Unsalted Butter (at room temperature)
- 1/2 cup All-Purpose Flour
- 3 cups Whole Milk (warmed slightly)
- 1 cup Heavy Cream (for extra richness)
- 3 cups Sharp Cheddar Cheese (freshly grated, divided)
- 2 cups Gruyère Cheese (freshly grated, divided)
- 1 tablespoon Dijon Mustard (adds depth and tang)
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Ground Nutmeg (a classic French touch)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Layering and Topping
- 1 cup Mozzarella Cheese (shredded, for the inner 'pull' layer)
- 1 cup Panko Breadcrumbs (Japanese style for maximum crunch)
- 1/2 cup Parmesan Cheese (finely grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Melted Butter (to toss with breadcrumbs)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of heavily salted water to a rolling boil. Cook the macaroni for 2 minutes less than the package directions for 'al dente'. The pasta should still have a firm bite as it will finish cooking in the oven.
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3
Drain the pasta and rinse briefly with cool water to stop the cooking process. Set aside.
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4
In a heavy-bottomed saucepan or Dutch oven, melt the 1/2 cup of butter over medium heat until foaming.
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5
Whisk in the flour and cook for 1-2 minutes to create a roux. It should be pale gold and smell slightly nutty, but do not let it brown.
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6
Slowly drizzle in the warm milk and heavy cream, whisking constantly to ensure no lumps form. Continue whisking until the sauce thickens and can coat the back of a spoon (about 5-7 minutes).
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7
Remove the sauce from heat. Stir in the Dijon mustard, smoked paprika, nutmeg, and black pepper.
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8
Add 2 cups of the Sharp Cheddar and 1 cup of the Gruyère to the sauce. Stir gently until the cheese is completely melted and the sauce is glossy.
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9
Fold the cooked macaroni into the cheese sauce until every tube is thoroughly coated.
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10
Pour half of the macaroni mixture into the prepared baking dish. Spread it into an even layer.
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11
Sprinkle the 1 cup of shredded Mozzarella and the remaining 1 cup of Gruyère evenly over the first layer of pasta. This creates a hidden 'cheese pull' center.
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12
Top with the remaining macaroni mixture. Sprinkle the final 1 cup of Sharp Cheddar over the top.
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13
In a small bowl, mix the panko breadcrumbs, grated Parmesan, melted butter, and fresh parsley. Sprinkle this mixture evenly over the cheese layer.
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14
Bake for 30-35 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is a deep golden brown.
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15
Remove from the oven and let it rest for 10 minutes before serving. This allows the layers to set so you get a perfect scoop.
💡 Chef's Tips
Always grate your cheese from a block; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Don't overcook the pasta initially; it needs to absorb the cheese sauce in the oven to become flavorful. If the top browns too quickly, tent the dish loosely with foil for the last 10 minutes. For a spicy kick, add a teaspoon of hot sauce or a pinch of cayenne pepper to the roux. Warm your milk before adding it to the roux to prevent the sauce from breaking or clumping.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a sharp vinaigrette to cut through the richness. Pairs beautifully with honey-glazed roasted carrots or steamed broccoli. For a decadent meal, serve with a glass of buttery Chardonnay or a dry sparkling cider. Add sliced jalapeños or crispy bacon bits on top for a customized flavor profile.