Baked Macaroni and Cheese

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 cup evaporated milk
• 1 tsp dry mustard powder
• ½ tsp smoked paprika
• 12 oz sharp cheddar cheese, shredded
• 4 oz Gruyère cheese, shredded
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• Salt and pepper to taste

Method

1. Heat the oven to 375°F and butter a 9x13-inch baking dish.
2. Boil the macaroni in well-salted water for 2 minutes less than the package says, then drain.
3. Melt the 4 tablespoons butter in a large pot, whisk in the flour and cook 1 minute. Slowly whisk in both milks and simmer until the sauce coats a spoon, about 5 minutes.
4. Take the pot off the heat and stir in the mustard, paprika and three quarters of the cheese until smooth. Season with salt and pepper.
5. Fold in the macaroni, spread it in the dish and top with the rest of the cheese.
6. Toss the panko with the melted butter, scatter it over and bake until bubbling and golden, about 25 minutes.

Notes