Prep time15 minutes
Cook Time35 minutes
Equipment: Classic Dutch Oven
4 tablespoons unsalted butter
1 cup breadcrumbs
2 garlic cloves, grated
1/4 cup parmesan cheese, grated
2 tablespoons parsley, minced
1 teaspoon kosher salt
16 oz macaroni or other short pasta
2½ cups whole milk
2 tablespoons all purpose flour
1½ cup sharp white cheddar cheese, shredded
1½ cup medium yellow cheddar cheese, shredded
1½ cup gruyere cheese, shredded
½ teaspoon mustard powder
¼ teaspoon cayenne
¼ teaspoon black pepper
Preheat the oven to 350 °F (180 °C).
Melt half the butter in a skillet over medium heat. Add bread crumbs and grated garlic. Cook constantly stirring over medium heat until bread crumbs are golden brown, about 5-7 minutes. Remove from the heat and stir in parmesan, parsley and a pinch of salt. Set aside.
Bring a large pot of salted water to a boil. Add noodles and cook until al dente (about 2 minutes before they are actually done - they'll cook more in the oven). Drain and set aside.
Heat a large Dutch oven over medium heat and melt the remaining butter. Add flour and stir until smooth and golden brown. Cook for about 1 minute as mixture starts to bubble and thicken. Slowly pour in milk, whisking to combine. Bring to a boil and then lower heat to a simmer until sauce is thickened, about 6-8 minutes. Add half the shredded cheeses, whisking until melted and combined. Add mustard, cayenne, salt and black pepper. Remove from the heat, add pasta and stir in the remaining cheese and top with bread crumbs.
Bake without the lid for 15-20 minutes until sauce is bubbling around the edges. Let rest in the pan 10 mins before serving.