Classic Baked Mac and Cheese

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 1 minute less than the package directs. Drain and toss with 1 tablespoon of the butter to keep it from sticking.

2. 2

   Melt the remaining 3 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the raw smell is gone.

3. 3

   Gradually whisk in the warm milk and heavy cream. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes.

4. 4

   Stir in the dry mustard and 1/4 teaspoon of the smoked paprika. Remove from the heat and add 2 1/2 cups of the cheddar and 3/4 cup of the Gruyère, a handful at a time, stirring until completely melted and smooth. Season with salt and pepper.

5. 5

   Fold the cooked macaroni into the cheese sauce and scrape into a greased 9x13-inch baking dish. Sprinkle the remaining cheddar and Gruyère evenly over the top.

6. 6

   Melt the remaining 1 tablespoon of butter and toss with the panko, Parmesan, and remaining 1/4 teaspoon paprika. Scatter the mixture over the cheese layer.

7. 7

   Bake at 350°F for 20 to 25 minutes, until the edges are bubbling and the topping is golden. For a deeper crust, broil for 1 to 2 minutes, watching closely. Rest 5 minutes before serving.