Creamy Baked Mac and Cheese

Ingredients

• 1 lb (450 g) elbow macaroni
• Salt for the pasta water
• 4 tablespoons (55 g) unsalted butter
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 2 oz (55 g) cream cheese, softened
• 2 cups (225 g) sharp cheddar, freshly shredded
• 1 cup (115 g) gruyere, freshly shredded
• 1 teaspoon mustard powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup (55 g) panko breadcrumbs
• 1 tablespoon unsalted butter, melted
• 2 tablespoons grated parmesan (optional)

Instructions

1. 1

   Cook the pasta: Bring a large pot of heavily salted water to a boil. Cook the macaroni for 2 minutes less than the package directs. Drain and do not rinse.

2. 2

   Make the roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 full minute until the mixture turns pale golden and smells faintly nutty.

3. 3

   Build the sauce: Pour in the milk and heavy cream in a slow steady stream, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon, 5 to 7 minutes.

4. 4

   Melt in the cheese: Remove the pan from heat. Add the cream cheese and stir until smooth. Add the cheddar and gruyere in two batches, stirring between each until fully melted. Season with mustard powder, paprika, salt, and pepper.

5. 5

   Combine and transfer: Fold the drained pasta into the cheese sauce until every piece is coated. Pour into a buttered 9x13-inch (23x33 cm) baking dish and spread into an even layer.

6. 6

   Top and bake: Toss the panko with the melted butter and parmesan if using. Scatter evenly over the pasta. Cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake 10 to 15 minutes more until the top is golden and the sauce bubbles at the edges.