Gallagher Kitchen

Ingredients

For the Pasta and Sauce

• 1 pound elbow pasta (or your preferred shape)
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper (optional, a whisper)
• 2 cups sharp cheddar cheese, grated
• 1 1/2 cups gruyère cheese, grated
• 3/4 cup white cheddar cheese, grated
• 1/2 cup smoked gouda cheese, grated
• 2 tablespoons grated Parmesan

For the Breadcrumb Topping

• 1 1/2 cups panko breadcrumbs
• 4 tablespoons butter, melted
• 1/2 cup grated Parmesan cheese
• 1/2 cup sharp cheddar cheese powder (or finely grated sharp cheddar)
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 375°F. Place a 9x13-inch baking dish inside to preheat.

2. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta for one minute less than package directions (it should be slightly under al dente). Drain and set aside.

3. Make the béchamel: In a medium saucepan, melt butter over medium heat. Add flour, whisking constantly for 1-2 minutes to create a roux (it should smell slightly nutty). Gradually whisk in the milk and cream, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes.

4. Add the cheeses: Remove from heat. Stir in the Dijon mustard, salt, white pepper, and cayenne if using. Add the sharp cheddar, gruyère, white cheddar, and smoked gouda in batches, stirring after each addition until fully melted. Taste and adjust seasoning. Stir in the 2 tablespoons Parmesan.

5. Combine: Gently fold the pasta into the cheese sauce until evenly coated.

6. Make the topping: In a small bowl, combine panko, melted butter, Parmesan, cheddar powder, thyme, salt, and black pepper. Mix until the breadcrumbs are evenly moistened.

7. Assemble: Carefully pour the mac and cheese mixture into the preheated baking dish. Scatter the breadcrumb topping evenly over the surface, pressing gently so it adheres.

8. Bake: Bake for 25-30 minutes, until the top is golden brown and the edges are bubbling. Let rest for 5 minutes before serving.

Notes

• The four-cheese combination is essential: sharp cheddar for bite, gruyère for smoothness, white cheddar for subtle sweetness, and smoked gouda for depth. Do not skip any of them.
• Cooking the pasta one minute under ensures it doesn't turn to mush in the oven.
• The breadcrumb topping is as important as the sauce — it provides crucial textural contrast. Do not skip it.
• This dish reheats beautifully. Cover with foil and bake at 350°F for about 15 minutes.
• Serves 8-10 as a side dish, or 6 as a main course.