Ultimate Four-cheese Baked Macaroni

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with a small amount of butter.

Bring a large pot of salted water to a boil. Add the 1 lb of cavatappi pasta and cook for 1 minute less than the package directions for al dente texture. Drain and set aside, tossing with a teaspoon of oil to prevent sticking.

In a large saucepan or Dutch oven over medium heat, melt 4 tbsp of the unsalted butter. Whisk in the 1/2 cup flour and cook for about 2 minutes, stirring constantly, until the roux smells nutty and loses its raw flour taste but has not browned.

Slowly pour in the 4 cups of whole milk and 1/2 cup heavy cream while whisking vigorously to ensure no lumps form. Continue to cook over medium heat, whisking frequently, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Remove the sauce from the heat. Whisk in the 1 tsp dry mustard, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 2 tsp kosher salt, and 1/2 tsp black pepper.

Gradually add the cheeses to the white sauce: 2 cups of the Cheddar, the 1 cup of Gouda, the 1 cup of Mozzarella, and the 1/4 cup of Parmesan. Stir until smooth and completely melted. (Reserve the remaining 1 cup Cheddar and 1/4 cup Parmesan for layering).

Add the cooked pasta to the cheese sauce and fold gently until every noodle is thoroughly coated in the sauce.

Pour half of the pasta mixture into the prepared baking dish. Sprinkle with half of the reserved Cheddar. Top with the remaining pasta mixture.

In a small bowl, melt the remaining 2 tbsp of butter and mix with the 1 cup Panko breadcrumbs, the remaining 1/4 cup Parmesan, and the remaining 1/2 cup Cheddar. Sprinkle this mixture evenly over the top.

Bake for 20-25 minutes, or until the cheese is bubbling around the edges and the topping is golden brown. Let rest for 10 minutes before serving to allow the sauce to set.