📝 About This Recipe
This isn't just a side dish; it’s a soulful masterpiece featuring a sophisticated blend of sharp cheddar, nutty gruyère, and creamy fontina. Originating from the heart of elevated comfort food, this recipe utilizes a classic French béchamel base transformed into a silky Mornay sauce. The result is a decadent, golden-crusted casserole that balances a gooey interior with a buttery, herb-infused crunch.
🥗 Ingredients
The Pasta
- 1 pound Large Elbow Macaroni or Cavatappi (dried)
- 2 tablespoons Kosher Salt (for the pasta water)
The Cheese Blend
- 3 cups Extra Sharp Cheddar Cheese (freshly grated, divided)
- 1.5 cups Gruyère Cheese (freshly grated)
- 1 cup Fontina Cheese (freshly grated)
The Mornay Sauce
- 1/2 cup Unsalted Butter (1 stick)
- 1/2 cup All-Purpose Flour
- 3 cups Whole Milk (at room temperature)
- 1 cup Heavy Cream
- 1 teaspoon Dijon Mustard (adds depth and cuts richness)
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
The Topping
- 1 cup Panko Breadcrumbs
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Garlic Powder
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter and set aside.
-
2
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt. Cook the pasta for 2 minutes less than the package directions for 'al dente'. It should still have a firm bite as it will finish cooking in the oven.
-
3
Drain the pasta and rinse briefly with cool water to stop the cooking process. Toss with a drizzle of oil to prevent sticking and set aside.
-
4
In a large heavy-bottomed saucepan or Dutch oven, melt the 1/2 cup of butter over medium heat until foamy.
-
5
Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly, until the mixture smells slightly nutty and is pale golden. Do not let it brown.
-
6
Slowly pour in the milk and heavy cream in a steady stream, whisking vigorously to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5-8 minutes).
-
7
Turn the heat to low. Stir in the Dijon mustard, smoked paprika, nutmeg, and cayenne pepper. Season with salt and black pepper to taste.
-
8
Add 2 cups of the Sharp Cheddar, and all of the Gruyère and Fontina cheeses. Stir gently until the cheese is completely melted and the sauce is perfectly smooth.
-
9
Add the cooked pasta into the cheese sauce. Fold gently with a spatula until every noodle is generously coated in the liquid gold.
-
10
Pour half of the macaroni mixture into the prepared baking dish. Sprinkle with 1/2 cup of the remaining cheddar. Top with the remaining macaroni mixture.
-
11
In a small bowl, combine the Panko breadcrumbs, melted butter, garlic powder, parsley, and the final 1/2 cup of cheddar. Mix until the crumbs are evenly moistened.
-
12
Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
-
13
Bake for 25-30 minutes, or until the sauce is bubbly around the edges and the topping is a deep golden brown.
-
14
Remove from the oven and let it rest for 10 minutes before serving. This allows the sauce to set slightly so it clings to the pasta.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Don't overcook the pasta in the water; 'par-boiling' ensures the noodles absorb the cheese sauce without turning mushy. If the sauce seems too thick before adding the pasta, whisk in an extra splash of milk to reach a silky consistency. For a smoky twist, swap half of the cheddar for Smoked Gouda. To prevent the top from burning, tent with foil halfway through if the breadcrumbs are browning too quickly.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a sharp lemon vinaigrette to cut through the richness. Pairs beautifully with honey-glazed roasted carrots or steamed broccoli. For a main course, top with sliced grilled chicken or crispy bacon bits. A chilled glass of Chardonnay or a dry hard cider complements the sharp cheese notes perfectly. Serve as the ultimate side dish to BBQ ribs or a holiday roasted turkey.