Ingredients

1 pound elbow macaroni

1 quart (4 cups) whole milk

1 tablespoon Kosher salt (Diamond Crystal)*

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dry ground mustard

1/4 teaspoon nutmeg

1/8 teaspoon cayenne pepper

1/8 teaspoon smoked paprika

1 stick (113 grams) unsalted butter, sliced

1/2 cup (64 grams) all-purpose flour

1 teaspoon red wine vinegar

1 egg, beaten

8 ounces (2 cups) extra sharp cheddar cheese, grated

4 ounces (1 cup) Gruyere cheese, grated

4 ounces (1 cup) Jarlsberg cheese, grated

4 ounces (1 cup) Fontina cheese, grated

1 cup Panko bread crumbs

1 tablespoon fresh thyme leaves

2 tablespoons (28 grams) unsalted butter, melted

Instructions

Step 1: Preheat the oven to 375°F. Butter a 3-quart baking dish or individual gratin dishes with nonstick cooking spray.

Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, 6 to 8 minutes, or until al dente. Drain.

Step 3: Meanwhile, in a small saucepan set over medium heat, warm the milk. In a small bowl, stir together kosher salt, black pepper, garlic powder, onion powder, dry ground mustard, nutmeg, cayenne pepper, and smoked paprika; set aside.

Step 4: In a large saucepan over medium-low heat, melt 1 stick of butter. Sprinkle in the flour and cook for 2 minutes, whisking constantly. Gradually whisk in the hot milk and cook for about 3 minutes, until the sauce thickens and coats the back of a spoon. Whisk in the spice blend and red wine vinegar. Remove from heat.

Step 5: Slowly whisk a spoonful of the sauce into the beaten egg to temper it. Stir the egg mixture back into the sauce. Add the grated cheeses and whisk until melted. Stir in the cooked pasta, then pour the mixture into the prepared baking dish.

Step 6: In a small bowl, combine panko bread crumbs, fresh thyme leaves, and melted butter. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. Bake for 35 minutes, or until bubbling and browned. Let rest for 5 minutes before serving.

Tips & Variations

For a smoother sauce, make sure to whisk continuously when adding milk to the roux to avoid lumps.

Substitute smoked paprika with regular paprika if unavailable, but the smoked version adds a nice depth of flavor.

Try adding cooked bacon or caramelized onions for extra savory layers.

Use gluten-free pasta and flour to adapt this recipe for gluten sensitivity.

FAQs

Can I make this macaroni and cheese ahead of time?

Yes, you can assemble the dish a day in advance and keep it covered in the refrigerator. When ready to serve, bake it for the full time until bubbling and browned.

What cheeses can I substitute if I don’t have all the types listed?

If you don’t have all four cheeses, use good-quality cheddar as a base and substitute with mozzarella, Monterey Jack, or Swiss for similar melty texture. The mix of cheeses contributes to the complex flavor, but feel free to adjust based on what you have.