📝 About This Recipe
This isn't just a side dish; it’s a soulful masterpiece that balances a silky, Mornay-style cheese sauce with a perfectly golden, buttery herb crust. Inspired by Southern comfort traditions, we use a trio of cheeses—sharp cheddar for bite, Gruyère for nuttiness, and Monterey Jack for that signature pull. The result is a decadent, nostalgic experience that elevates the humble noodle into a gourmet centerpiece.
🥗 Ingredients
The Pasta
- 1 pound Large Elbow Macaroni (dried)
- 2 tablespoons Kosher Salt (for the pasta water)
The Cheese Trio
- 3 cups Extra Sharp Cheddar (freshly grated, divided)
- 1.5 cups Gruyère Cheese (freshly grated)
- 1 cup Monterey Jack Cheese (freshly grated)
The Béchamel Base
- 1/2 cup Unsalted Butter (8 tablespoons)
- 1/2 cup All-Purpose Flour
- 3 cups Whole Milk (at room temperature)
- 1 cup Heavy Cream
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
- 1 teaspoon Dry Mustard Powder (adds a subtle tang)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping
- 1 cup Panko Breadcrumbs
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter.
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2
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt—the water should taste like the sea. Cook the macaroni for 2 minutes less than the package directions for 'al dente'. The pasta 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 large heavy-bottomed saucepan or Dutch oven, melt the 1/2 cup of butter over medium heat until foamy.
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5
Whisk in the flour and cook for 1-2 minutes, stirring constantly. You are looking for a light blonde roux that smells slightly nutty but hasn't turned brown.
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6
Slowly drizzle in the milk and heavy cream, whisking vigorously to prevent any lumps from forming. Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
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7
Remove the saucepan from the heat. Stir in the garlic powder, smoked paprika, nutmeg, dry mustard, and black pepper.
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8
Add 2 cups of the Sharp Cheddar, and all of the Gruyère and Monterey Jack cheese to the sauce. Stir gently until the cheese is completely melted and the sauce is velvety smooth.
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9
Fold the cooked macaroni into the cheese sauce until every tube is generously coated.
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10
Pour half of the macaroni mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over this layer, then top with the remaining macaroni mixture.
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11
In a small bowl, toss the Panko breadcrumbs with the 2 tablespoons of melted butter and chopped parsley. Sprinkle evenly over the top of the dish.
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12
Bake for 25-30 minutes, or until the sauce is bubbling at the edges and the breadcrumb topping is a deep golden brown.
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13
Remove from the oven and let it rest for 5-10 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; aim for a firm bite so it doesn't turn to mush during the baking process. Ensure your milk is at room temperature before adding to the roux to minimize clumping. If the sauce seems too thick before adding the cheese, add a splash more milk to loosen it up. For a spicy kick, add a teaspoon of hot sauce or a pinch of cayenne pepper to the béchamel.
🍽️ Serving Suggestions
Serve alongside slow-roasted BBQ pulled pork for a classic Southern feast. Pairs beautifully with a crisp, acidic white wine like a Dry Riesling or Sauvignon Blanc. Accompany with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. Serve as the ultimate companion to honey-glazed fried chicken. For a cozy night in, pair with a chilled glass of sparkling apple cider.