Ingredients
- macaroni 450.0 g
- kosher salt 10.0 g
- unsalted butter 60.0 g
- all-purpose flour 60.0 g
- whole milk 750.0 ml
- heavy cream 120.0 ml
- cheddar 300.0 g
- Mozzarella Cheese 150.0 g
- Garlic Powder 1.0 tsp
- Ground Onion 1.0 tsp
- Cayenne Pepper 0.5 tsp
- ground mustard 0.5 tsp
- white bread 100.0 g
- salted butter 30.0 g
- ground paprika 0.5 tsp
Cooking Instructions
Fill a large stockpot with 4 liters of water and add 10g of kosher salt.
Bring the water to a rapid rolling boil over high heat.
Add the macaroni to the boiling water and stir immediately to prevent the pasta from sticking to the bottom.
Boil for exactly 6 minutes; the pasta should be slightly firm as it will continue cooking in the oven.
Drain the pasta through a colander and shake off excess moisture.
Transfer the cooked pasta to a large mixing bowl and set aside while preparing the sauce.
Hand-shred both the cheddar and mozzarella cheeses to ensure they melt smoothly into the sauce.
Melt 60g of unsalted butter in a heavy-bottomed saucepan over medium heat.
Whisk in the flour and cook for 2 minutes until the mixture smells nutty but does not brown.
Gradually whisk in the whole milk and heavy cream in small increments to maintain a smooth consistency.
Stir in the garlic powder, ground onion, ground mustard, and cayenne pepper.
Simmer for 5 minutes until thickened, then remove from heat and fold in the shredded cheeses until the sauce is velvety.
Immediately pour the cheese sauce over the cooked macaroni and stir until every noodle is coated.
Preheat your oven to 190°C and lightly grease a 23x33cm baking dish.
Pulse the white bread in a food processor until you have coarse, uneven crumbs.
Melt the salted butter in a small skillet and toss with the breadcrumbs and ground paprika until orange-gold.
Pour the macaroni and cheese mixture into the baking dish and cover evenly with the buttered breadcrumbs.
Bake in the center of the oven for 20 minutes until the edges are bubbling and the crust is crisp.
Let the dish rest for 5 minutes before serving to allow the velvety sauce to set slightly.