Ingredients:

  • 450g elbow macaroni
  • 1 tbsp sea salt
  • 60g unsalted butter
  • 30g all purpose flour
  • 340ml evaporated milk
  • 240ml whole milk
  • 115g cream cheese, cubed and chilled
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dry mustard
  • 340g sharp cheddar cheese, freshly grated
  • 115g Gruyère cheese, freshly grated
  • Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • Parmesan cheese
  • thyme

Instructions:

  1. Preheat your oven to 190°C (375°F). Grease your baking dish with a bit of butter.
  2. Cook the 450g elbow macaroni in salted water for 2 minutes less than the package instructions. Note: It should be slightly too firm to eat; it finishes in the sauce.
  3. Melt 60g butter in a large saucepan. Whisk in 30g flour and cook for 1-2 minutes until it smells like toasted shortbread.
  4. Slowly pour in 340ml evaporated milk and 240ml whole milk. Whisk constantly until the mixture thickens enough to coat the back of a spoon.
  5. Stir in the garlic powder, smoked paprika, and dry mustard.
  6. Drop in the 115g chilled cream cheese. Stir until it completely vanishes into the white sauce.
  7. Remove the pan from the heat. Add the 340g cheddar and 115g Gruyère in three batches, stirring until the sauce is glossy and silky.
  8. Fold the par boiled macaroni into the cheese sauce. It will look like too much sauce — this is correct! The pasta absorbs more liquid as it bakes.
  9. Mix Panko, 2 tbsp melted butter, Parmesan, and thyme. Sprinkle evenly over the mac.
  10. Place in the oven for 25-30 minutes until the edges are bubbling and the top is golden brown.