Baked Three Cheese Mac and Cheese with Parmesan Crust

Ingredients

• 1 pound (450g) elbow macaroni
• 1/4 cup (60g) unsalted butter (or salted, but then add salt to taste)
• 1/2 cup (60g) all-purpose flour
• 1 can (12oz/380g-410g) evaporated milk
• 2 1/2 cups (600ml) whole milk
• 3 cups strong white cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 teaspoon salt (or to taste)
• 1 teaspoon garlic powder (or minced, to taste)
• 1-2 teaspoons dijon mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 cup panko breadcrumbs
• 3/4 cup parmesan cheese, finely grated
• 2 1/2 tablespoons unsalted butter, melted (or salted, but then add salt to taste)
• 1/2 teaspoon garlic powder (or minced, to taste)
• pinch of salt
• 1-2 tablespoons dried parsley, optional
• 1 cup strong cheddar cheese (white or yellow, or a mix)

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   --- Cook the pasta ---

3. 3

   Bring a large pot of salted water to the boil. Cook the macaroni 1 minute less than al dente. The pasta will continue cooking in the oven later. Drain and set aside.

4. 4

   --- Make the cheese sauce ---

5. 5

   Melt the butter in a large saucepan over medium heat.

6. 6

   Add the flour and whisk for 1 minute until you have a thick, smooth paste. This is your roux and it’s what helps thicken the cheese sauce.

7. 7

   Slowly whisk in the evaporated milk, a little at a time, followed by the whole milk.

8. 8

   Continue whisking until the sauce is smooth, lump-free and lightly coats the back of a spoon.

9. 9

   Remove the pan from the heat and stir in the salt, garlic powder, Dijon mustard, black pepper and smoked paprika.

10. 10

    Add the cheddar and Gruyère a handful at a time, stirring until fully melted and smooth.The sauce will look slightly looser than you expect at this stage. That’s exactly what you want before baking.

11. 11

    --- Assemble the mac and cheese ---

12. 12

    Add the drained pasta to the cheese sauce and stir until evenly coated.Pour into a buttered 9x13-inch baking dish (23x33 cm).

13. 13

    --- Make the topping ---

14. 14

    In a bowl, mix together the panko breadcrumbs, grated parmesan, melted butter, garlic powder, pinch of salt and optional dried parsley.

15. 15

    Sprinkle the remaining cup of cheddar evenly over the top of the mac and cheese.

16. 16

    Scatter the parmesan crumb topping evenly over the top of the cheese.

17. 17

    --- Bake ---

18. 18

    Bake at 350°F (180°C) for 20–25 minutes until bubbling and golden.If you want more colour on top, place it under the broiler (grill) for 2–3 minutes at the end.Let it sit for 5 minutes before serving so the sauce settles slightly.