Baked Mac and Cheese

Preparation

This oven-baked mac and cheese is packed with four different types of cheese (sharp cheddar, havarti, gruyere and parmesan) because one definitely isn’t enough. Thanks to a couple cans of evaporated milk, the sauce is creamier than average, plus its higher concentration of milk proteins ensures a smooth, rich sauce with no risk of curdling. But what really counts is the beyond delicious flavor and welcome crunch from peppery breadcrumbs that top every bite. A layer of cheese in the center takes the whole thing over the top.

1. Position a rack in center of oven and preheat to 350°F/175°C. Grease a HexClad 9” x 12.5” Hybrid Oval Roasting Pan with butter; set aside. 

2. Fill a HexClad 8QT/7.5 L Hybrid Stock Pot halfway full with salted water, about 4 quarts/3.8 L, cover and bring to a boil. Add pasta and cook 5 minutes; pasta will be undercooked at this point but will finish cooking in oven. Drain; set aside. 

3. In a medium bowl, combine panko, 4 tablespoons/57 grams butter, ½ teaspoon salt and ½ teaspoon pepper. Stir to combine, then stir in Parmesan; set aside. 

4. In a small bowl, mix cheddar, havarti and gruyere; set aside.

5. Meanwhile, in a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan over medium, warm remaining 4 tablespoons/57 grams butter until melted. Sprinkle flour overtop, whisk until smooth, and continue whisking until flour is lightly toasted, about 2 minutes. Gradually whisk in evaporated milk, then continue to cook, whisking constantly, until mixture begins to simmer, 4 to 6 minutes. 

6. Reduce heat to low. Stir in one third reserved cheddar, havarti and gruyere. Cook, stirring, until melted, about 1 minute. Add another third reserved cheese, Dijon, 1½ teaspoons salt, paprika and granulated garlic and stir until cheese is completely melted, 1 to 2 minutes. Remove pan from heat, add pasta and stir until well combined. Transfer to prepared pan and smooth into an even layer. 

7. Top with remaining cheese and breadcrumb mixture.

8. Bake until mixture is bubbling at edge and breadcrumbs are golden, about 25 minutes. Let sit 10 minutes before serving.