Chef Jeff's adult mac & cheese

TAMPA, Fla. - Creamy, cheesy and baked to golden perfection. This mac & cheese blends sharp cheddar, nutty Gruyère, and melty Gouda for next-level flavor. Finished with a crisp topping of buttery panko and Italian seasoning, it’s comfort food that feels just a little more grown-up.

Ingredients:

For the cheese sauce: 

• 8 tablespoons (1 stick) unsalted butter, plus more for greasing
• ½ cup all-purpose flour
• 4½ cups heavy cream, warmed
• 2 teaspoons kosher salt
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (or more if you want extra heat)
• 4½ cups sharp white cheddar cheese, grated
• 1 cup grated Gruyère and Gouda (or any blend of melting cheeses you like)

For the pasta:

• 1 pound elbow macaroni or cavatappi pasta

For the crispy panko topping:

• 1½ cups panko breadcrumbs
• 3 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon Italian seasoning
• ¼ to ½ teaspoon crushed red pepper flakes (adjust to your heat preference)
• Optional: ½ cup grated Pecorino Romano for extra sharpness

Instructions:

Prepare the baking dish and breadcrumbs:

• Preheat oven to 375°F.
• Butter a 3-quart casserole dish.
• In a medium bowl, combine panko, melted butter, garlic powder, smoked paprika, Italian seasoning, and crushed red pepper flakes. Set aside.

Make the cheese sauce:

• In a large skillet, melt 6 tablespoons butter over medium heat.
• Whisk in flour and cook for 1 minute until golden and bubbly.
• Gradually whisk in warm cream and stir until thickened, about 3 minutes.
• Remove from heat and stir in salt, nutmeg, pepper, cayenne and all the grated cheeses. Mix until smooth.

Cook the pasta:

• Cook pasta in salted water 2-3 minutes less than package directions (slightly underdone).
• Drain and rinse with cold water.

Assemble the mac & cheese:

• Mix cooked pasta into cheese sauce.
• Pour into prepared dish.
• Sprinkle top with extra cheese (if using) and the panko breadcrumb mixture.

Bake:

• Bake 30 minutes until top is golden brown and bubbling.
• Cool 5 minutes before serving.