The ultimate holiday mac and cheese

By Afrim Pristine

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Ingredients

340 grams (12 oz) good quality dry pasta, short noodle (elbow macaroni, tubetti)
1 cup shredded aged local cheddar
1 cup shredded aged local gouda
1/2 cup grated Parmigiano Reggiano
1/2 cup shredded Swiss gruyere
1/4 cup shredded truffle infused cheese
2 1/2 cups 3% milk
1/3 cup salted butter
4 tablespoons all purpose flour
1/2 cup panko bread crumbs
A couple pinches smoked paprika
A couple pinches of freshly grated nutmeg
Salt and pepper

Firstly, mix all shredded cheese together in a large bowl, incorporating all the cheeses together.
Cook pasta according to the packaging directions and then drain.
In a large sauce pan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk slowly, stirring constantly.
Slowly add the shredded cheese blend, and cook over low heat until you've added all the cheese and you have a creamy, thick cheese sauce, just before the sauce is done, add paprika, nutmeg, 2 pinches of salt and a few pinches of pepper. Finally give a good stir here.
Rub casserole dish in room temp butter.
Add pasta to the buttered casserole dish
Add cheese sauce to the pasta and stir gently incorporating pasta and the sauce.
Then add thin layer of panko breadcrumbs covering the entire dish.
Bake in oven at 350 degrees for 25-30 minutes until the top is golden brown.