Ingredients:

  • 1 lb elbow macaroni
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups fontina cheese, shredded
  • 1 large egg
  • 1 tsp mustard powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp salted butter, melted

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Bring a large pot of salted water to a boil. Add 1 lb elbow macaroni and cook for exactly 2 minutes less than the package instructions for al dente; drain well and set aside.
  3. Place a saucepan over medium heat and melt 1/4 cup salted butter.
  4. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture bubbles and smells nutty but does not brown.
  5. Slowly pour in 3 cups whole milk while whisking vigorously; simmer for 5–7 minutes until the sauce is thick enough to coat the back of a spoon.
  6. Remove the pan from heat and stir in 1 tsp mustard powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
  7. Place 1 large egg in a small bowl and slowly whisk in 1/2 cup of the hot sauce to temper the egg.
  8. Pour the tempered egg mixture back into the main pot and whisk until smooth.
  9. Stir in 3½ cups of the shredded sharp cheddar and 2 cups of shredded fontina until completely melted.
  10. Fold the undercooked macaroni into the cheese sauce until every noodle is submerged.
  11. Pour the mixture into a buttered 9x13 inch baking dish.
  12. Combine 1/2 cup Panko breadcrumbs, 2 tbsp melted salted butter, and the remaining 1/2 cup shredded sharp cheddar; sprinkle evenly over the top.
  13. Bake for 20–25 minutes until the top is golden and the sauce is bubbling around the edges.