Baked Macaroni and Cheese: The Best Creamy Recipe - Baker Recipes

Ingredients

• 450 g (1 pound) Elbow Macaroni or Medium Shells
• 1 Tbsp (15 ml) Kosher Salt (for boiling water)
• 6 Tbsp (85 g) Unsalted Butter (for sauce)
• 6 Tbsp (75 g) All-Purpose Flour
• 1 Litre (4 cups) Whole Milk (warmed slightly)
• 120 ml (½ cup) Evaporated Milk or Heavy Cream
• 1 tsp (5 ml) Worcestershire Sauce
• ½ tsp (2.5 g) Dry Mustard Powder
• ¼ tsp (1.25 g) Freshly Grated Nutmeg
• 1 tsp (5 g) Kosher Salt (or to taste)
• ½ tsp (2.5 g) Freshly Ground Black Pepper
• 340 g (12 oz) Sharp English Cheddar, freshly shredded
• 115 g (4 oz) Gruyère Cheese or Monterey Jack, freshly shredded
• 2 Tbsp (30 g) Unsalted Butter, melted (for topping)
• 120 g (1½ cups) Panko Breadcrumbs
• 3 Tbsp (45 g) Grated Parmesan Cheese
• Pinch of Paprika (optional, for colour)