Ingredients:

  • 1 lb elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Gruyère cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup Panko bread crumbs
  • 3 tbsp unsalted butter, melted
  • 1/4 cup Parmesan cheese, finely grated
  • 1/2 tsp dried parsley

Instructions:

  1. Boil a large pot of salted water. Add the elbow macaroni and cook for 2 minutes less than the package directions for al dente. Drain and set aside.
  2. In a saucepan over medium heat, melt 1/2 cup of butter. Whisk in the flour for 1 minute until it smells nutty but has not browned.
  3. Slowly pour in the whole milk, whisking constantly until the sauce thickens and becomes smooth.
  4. Remove the saucepan from heat and stir in the shredded cheddar and Gruyère cheese until completely melted and velvety.
  5. Stir in the garlic powder, smoked paprika, salt, and black pepper.
  6. Preheat the oven to 375°F (190°C).
  7. Fold the undercooked macaroni into the cheese sauce until every noodle is heavily coated, then pour the mixture into a 9x13-inch baking dish.
  8. In a small bowl, combine melted butter, Panko bread crumbs, Parmesan cheese, and dried parsley. Scatter the mixture evenly over the top of the macaroni.
  9. Bake for 20–25 minutes until the edges are bubbling and the top is a deep mahogany gold.