Ingredients

For the Pasta and Base

• 1 pound elbow macaroni

• 4 tablespoons salted butter

• 3 tablespoons all-purpose flour

• 3½ cups half-and-half

• 1 cup heavy cream

• 2 large eggs, beaten

• 2 teaspoons seasoning salt

• 1 teaspoon black pepper

• ½ teaspoon garlic powder

• ¼ teaspoon nutmeg

For the Cheese Mixture

• 2½ cups sharp cheddar cheese, shredded (divided)

• 1 cup mozzarella cheese, shredded

• 1 cup smoked cheddar cheese, shredded

• ½ cup Monterey Jack cheese, shredded

• ½ cup Parmesan cheese, grated

For the Topping

• ½ cup panko breadcrumbs

• 2 tablespoons melted butter

• ½ teaspoon smoked paprika

Instructions

Prepare the Foundation

Preheat oven to 350°F and generously butter a 9×13-inch baking dish. Cook elbow macaroni according to package directions until just al dente – slightly underdone as it will continue cooking in the oven. Drain pasta and run under cold water to stop cooking process.

Create the Cheese Sauce

In a large, heavy saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux, stirring constantly to eliminate raw flour taste. Gradually add half-and-half and heavy cream while whisking continuously to prevent lumps from forming. Cook mixture for 3-5 minutes until it begins to thicken slightly.

Add seasoning salt, black pepper, garlic powder, and nutmeg to the sauce. Remove from heat and gradually stir in 2 cups sharp cheddar, mozzarella, half the smoked cheddar, Monterey Jack, and Parmesan cheese, stirring until completely melted and smooth.

Assemble the Casserole

In a large bowl, combine the cooked pasta with beaten eggs, mixing thoroughly to coat each piece. This creates the signature custard-like texture when baked. Pour the cheese sauce over the pasta and egg mixture, stirring until evenly combined.

Transfer the mixture to the prepared baking dish, spreading evenly. Top with remaining sharp cheddar and smoked cheddar cheese. For the breadcrumb topping, combine panko breadcrumbs with melted butter and sprinkle over the cheese layer.

Bake to Perfection

Dust the top lightly with smoked paprika for color and flavor. Bake for 35-45 minutes until the top is golden brown and the center is set but still slightly jiggly. The casserole will continue to firm up as it cools, so avoid overbaking which can cause dryness.