Ingredients
1 lb elbow macaroni (or cavatappi, shells)
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1 cup heavy cream
4 oz cream cheese, softened
1 tsp Dijon mustard
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and freshly ground black pepper to taste
4 cups sharp cheddar cheese, freshly shredded
2 cups Gruyère cheese, freshly shredded
For the Topping:
1 cup panko breadcrumbs
1/4 cup melted butter
1/2 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (optional)
Instructions
1. Preheat oven to 375°F (190°C) and butter a 9×13 inch baking dish. Cook pasta in salted boiling water until al dente, then drain and set aside.
2. In a small bowl, mix the panko, melted butter, Parmesan, and parsley for the topping. Set aside.
3. In a large pot, melt the 1/2 cup butter over medium heat. Whisk in flour to make a roux and cook for 2 minutes, stirring constantly.
4. Gradually add warm milk to the roux, whisking constantly to create a smooth sauce. Add heavy cream and cook until thickened, about 5–7 minutes.
5. Reduce heat to low and stir in cream cheese, Dijon mustard, smoked paprika, garlic powder, salt, and pepper until smooth.
6. Remove pot from heat and stir in shredded cheddar and Gruyère in batches until fully melted and creamy.
7. Fold in the cooked pasta until evenly coated, then transfer to prepared baking dish and spread evenly.
8. Top with the breadcrumb mixture and bake for 25–30 minutes, until bubbly and golden brown. Let rest 10 minutes before serving.
Notes
Always shred cheese from a block for smoother melting and better flavor.
Use room temperature dairy to help the sauce stay smooth and prevent breaking.
Pasta should be just al dente before baking to avoid overcooking.
Try other melting cheeses like Monterey Jack, Fontina, or Gouda for variation.
To make ahead, assemble and refrigerate without topping; add topping and bake the next day, adding 10–15 minutes to baking time.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 410mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 105mg