Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp sea salt
  • 450g sharp cheddar cheese, freshly shredded
  • 225g Gruyère cheese, freshly shredded
  • 600ml whole milk, room temperature
  • 1 large egg, beaten
  • 56g unsalted butter, melted
  • 0.5 tsp ground nutmeg
  • 0.5 tsp garlic powder
  • Salt and black pepper to taste
  • 60g panko bread crumbs
  • 28g unsalted butter, melted (for topping)
  • 0.5 tsp smoked paprika

Instructions:

  1. Preheat your oven to 180°C and grease a 9x13 inch baking dish with butter.
  2. Boil the 1 lb elbow macaroni in a large pot with 1 tbsp sea salt until just under al dente. Note: They should still have a firm snap in the middle as they will soften in the oven.
  3. Drain the pasta well and return it to the pot. Do not rinse; the surface starch helps the sauce stick.
  4. Whisk the 600ml whole milk, beaten egg, 56g melted butter, nutmeg, and garlic powder in a bowl until completely homogenous.
  5. Combine the warm pasta with the milk mixture, 350g of the cheddar, and all of the Gruyère. Stir until the cheese starts to melt.
  6. Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula.
  7. Topping prep: Mix the 60g panko, 28g melted butter, and 0.5 tsp smoked paprika in a small bowl.
  8. Layer the remaining 100g of cheddar over the pasta, then sprinkle the panko mixture over the top.
  9. Bake for 30 mins until the edges are bubbling and the top is golden brown.
  10. Rest the dish for 5 minutes before serving. Note: This allows the custard to set so it doesn't run all over the plate.