Ingredients
Equipment
Method
Prep and cook the pasta
- Preheat oven to 375F and grease a 9x13 dish for easy release. Make sure the dish is evenly coated so the topping turns crisp on the edges.
- Cook the elbow pasta or shells until tender, then drain well. Keep it drained so the sauce doesn’t thin and the bake stays creamy.
Make the cheese sauce
- Melt the unsalted butter and whisk in the all-purpose flour, then cook for 1 minute. The mixture should look smooth and slightly thickened before adding liquids.
- Gradually add the whole milk and heavy cream while whisking. Simmer until thick enough to coat a spoon, about a few minutes.
- Stir in the sharp cheddar, Gruyere, Dijon mustard, and smoked paprika. Mix until the cheeses fully melt and the sauce looks glossy and uniform.
Assemble and bake
- Fold in the pasta, broccoli florets, frozen peas, roasted red peppers, and baby spinach, then season with salt and pepper to taste. Continue mixing until everything is coated in sauce and the spinach wilts.
- Transfer the mixture to the greased dish. Spread it out evenly so the topping browns consistently.
- Mix the panko topping with butter and parmesan, then scatter over the top. Aim for an even layer so you get a golden crust across the whole surface.
- Bake at 375F for 25-30 minutes, until golden and bubbling at the edges. Let it rest briefly before serving so the cheese sauce sets.
Notes
For the creamiest bake, blanch the broccoli first and drain it well, and keep the sauce simmering until it noticeably thickens before adding cheese. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350F oven until warmed through, or microwave in short bursts. Freezing is not recommended because the dairy can separate after thawing. For a lighter version, substitute half the heavy cream with additional whole milk while keeping the cheese amounts the same.