Ingredients
Scale
- 12 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp white cheddar, shredded
- 1 cup Gruyère, shredded
- ½ cup Parmesan, grated
- 1 tsp Dijon mustard
- ¼ tsp freshly ground nutmeg
- Salt and black pepper to taste
- ¾ cup panko breadcrumbs
- 2 tbsp melted butter
- 1 tbsp chopped parsley (optional)
- Pinch of paprika for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions, draining just before al dente. Reserve ½ cup pasta water.
- In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in flour to form a roux; cook 1–2 minutes until golden.
- Gradually whisk in warm milk and cream until smooth. Bring to a simmer and cook until thickened, ~5 minutes.
- Reduce heat to low. Stir in cheddar, Gruyère, and Parmesan until fully melted and smooth. Add Dijon, nutmeg, salt, and pepper.
- Fold in cooked pasta, tossing to coat. If too thick, add reserved pasta water 1–2 tbsp at a time.
- Transfer to a 9×13-inch baking dish. In a small bowl, mix panko with 2 tbsp melted butter; sprinkle evenly over pasta.
- Bake 20–25 minutes until bubbly and top is golden brown. Let rest 5 minutes. Garnish with parsley and paprika.
Notes
- For extra richness, add ½ cup caramelized onions or roasted garlic to the cheese sauce.
- Make ahead: Assemble up to 24 hours ahead; cover and refrigerate. Add 5–10 minutes to bake time.
- Gluten-free: Use GF pasta and cornstarch instead of flour.
- Vegan option: Swap dairy with plant-based butter, cashew cream, nutritional yeast, and vegan cheeses.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
