Ingredients

8 oz. elbow macaroni, cooked
1 ½  tsp olive oil 
3 tbsp unsalted butter
1 shallot, finely minced 
½ tsp mustard powder
2 tbsp all purpose flour
1 ½ cups whole milk
½ cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded gruyere cheese
Salt and pepper to taste 

Baked Topping
¾ cups panko breadcrumbs
2 tbsp unsalted butter, melted
¼ cup parmesan cheese, grated
⅛ tsp smoked paprika
¼ tsp dried basil
 

Directions

  • Preheat the oven to 350 degrees F. Lightly grease a large baking dish with butter and set aside. 

  • Combine shredded cheddar and gruyere cheeses in a large bowl and set aside.

  • Cook the pasta according to the package instructions, removing just before the pasta becomes al dente. Drain the pasta and transfer to a large bowl.

  • Add olive oil to the pasta and mix until the noodles are coated. Set aside to cool.

  • To prepare the cheese sauce, melt the butter in a saucepan over medium heat and add in the minced shallots until the shallots become fragrant.

  • Whisk in the mustard powder and flour and continue whisking until the mixture starts to bubble and is golden in color (about 1 minute).

  • Slowly whisk in the milk and heavy cream until the mixture becomes smooth. Continue whisking until it begins to bubble. Continue cooking for another two minutes, then whisk in salt and pepper.

  • Add two handfuls of shredded cheese and whisk until smooth. Continue adding handfuls of cheese and whisk until the sauce is thick and creamy.

  • Stir in the cooled pasta and gently fold the pasta into the cheese sauce using a wooden spatula, until the pasta is evenly coated.

  • Pour the pasta into the prepared baking dish.

  • In a small bowl, combine the breadcrumbs, parmesan cheese, melted butter, and paprika.

  • Sprinkle over the top of the pasta and bake for 30 minutes. Once the crumb top is bubbly and golden brown, remove from the oven and serve!