1 box of Fusilli Pasta (or pasta of your choice)
Kosher Salt
7 tbsp of salted butter (or unsalted)
2 tbsp of flour
2 cups or 1 pint of milk
12 ounces of sharp cheddar, grated
1/2 tsp mustard powder
1/2 tsp garlic powder
1/4 pound Gruyère cheese, grated
1 to 1.5 cups of panko breadcrumbs
Directions:
1. Preheat oven to 400°F (200°C) then in a medium pot cook your pasta for 6 to 8 minutes. Drain then add 2 tbsp of butter and coat the noodles with it and set aside
2. In a large saucepan or skillet, melt 2 tbsp of butter throughly (make sure to not burn it) and add flour and whisk to form a paste. Cook until raw smell is gone
3. While whisking constantly, add your milk in a thin stream making sure to get the corners of the pan to maintain a homogenous texture. It'll go from thick to thin once the milk has been added
4. Allow the sauce to simmer and thicken a bit then reduce the heat and add your sharp cheddar in increments. Whisk in cheddar until a smooth, emulsified cheese sauce forms. Make sure to not let it boil
5. Whisk in mustard powder, garlic powder, salt and pepper
6. Transfer the sauce to the bowl of pasta and coat the sauce evenly. Let it cool a bit and add the Gruyère and mix well. Scrape the pasta into a baking dish or casserole dish and smooth surface into a even layer
7. Add panko into a small bowl and melt the remaining 3 tbsp of butter. Mix it together and if needed, season with a bit of salt. Then scatter the panko on top of the the mac n' cheese evenly (depending on your size of casserole dish, add more panko if needed)
8. Bake on the top rack of oven until browned about 45 mins (ovens can vary so be sure to check on it!)
9. Allow the dish to cool for a bit then serve!
This recipe was taken from Serious Eats. To view their version click here