Cook with Mitch

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta just 1–2 minutes shy of al dente (it will finish in the oven). Drain and set aside.

Make the roux: In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes, until smooth and slightly golden.

Add the milk and cream: Gradually whisk in milk and cream. Keep whisking until thickened — about 5–7 minutes. You want a creamy sauce that coats the back of a spoon.

Season: Add salt, pepper, paprika, nutmeg, and Dijon mustard. Stir well.

Add cheese (make it Mornay): Remove from heat. Stir in Gruyère, cheddar, and Parmesan until melted and smooth. Taste and adjust seasoning.

Combine: Add the drained pasta into the sauce and mix until evenly coated.

Assemble and top: Pour into a buttered 2-quart baking dish. Mix breadcrumbs with melted butter (and Parmesan if using), then sprinkle evenly on top.

Bake: Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden brown.

Rest & serve: Let sit for 5 minutes before serving to allow it to set slightly.