Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 8 oz cream cheese, softened
  • 1 cup evaporated milk
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter, melted
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1 cup mozzarella cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Cook the macaroni in salted boiling water for 2 minutes less than the package directions to maintain an al dente texture. Drain and set aside.
  2. In a large pot over medium-low heat, whisk together softened cream cheese, evaporated milk, and heavy cream until homogeneous and simmering.
  3. Stir in the melted butter, shredded cheddar, and mozzarella, whisking until the cheese is fully melted and the sauce is glossy.
  4. Stir in garlic powder, smoked paprika, nutmeg, and black pepper. Gently fold in the undercooked macaroni until fully coated.
  5. Pour the mixture into a greased 9x13 inch baking dish.
  6. In a small bowl, toss panko breadcrumbs and parmesan cheese with melted butter, then sprinkle evenly over the top of the macaroni.
  7. Bake at 375°F (190°C) for 20–25 minutes, or until the edges are bubbling and the crust is deep mahogany gold.