Ingredients
Scale
- 1 pound elbow macaroni or cavatappi pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (substitute with fontina for a milder flavor)
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 6 slices thick-cut bacon, cooked and crumbled (substitute with pancetta or omit for vegetarian)
- 1/2 cup green onions, thinly sliced
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, about 7 minutes. Drain and set aside. I always taste the pasta early — remembering Nonna Rosa’s insistence that pasta should have a little bite to it, especially when it’s going to bake further.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Stir constantly for about 2 minutes until it’s golden and fragrant — this step is key to avoiding a floury taste.
- Slowly pour in the warm milk and cream, whisking continuously until smooth and slightly thickened, about 5 minutes. Patience here makes all the difference. My mother Elena always reminded me: “Good things take time, Sofia.”
- Remove the sauce from heat and stir in the Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
- Gradually add the shredded cheddar, Gruyère, and mozzarella, stirring until the cheese is melted and the sauce is silky.
- Fold in the cooked pasta, crumbled bacon, and green onions until everything is evenly coated with the cheese sauce.
- Pour the mac and cheese into the prepared baking dish. In a small bowl, mix the panko breadcrumbs with olive oil or melted butter, then sprinkle evenly over the top. This adds that irresistible crunchy topping reminiscent of the gratin dishes I enjoyed in Italy.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly. I find the aroma filling the kitchen at this stage always brings back memories of family dinners, laughter echoing off the walls.
- Allow the dish to cool for 5 minutes before serving. Garnish with fresh parsley if you like a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
