Three-Cheese Baked Mac and Cheese with Buttery Herb Crumbs

Ingredients

• 1 lb elbow macaroni
• 6 tbsp unsalted butter
• 0,33 cup all-purpose flour
• 4 cup whole milk, warmed
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 0,25 tsp freshly grated nutmeg
• 3 cup sharp cheddar, shredded
• 1,5 cup gruyère, shredded
• 0,5 cup parmesan, finely grated
• 1 cup panko breadcrumbs
• 1 tbsp fresh thyme leaves

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.

2. 2

   Bring a large pot of well-salted water to a rolling boil, add the elbow macaroni, and cook 2 minutes shy of package directions until just shy of al dente; drain and toss with a drizzle of olive oil.

3. 3

   In a heavy saucepan, melt 4 tbsp of the butter over medium heat until it foams, then whisk in the flour and cook 1-2 minutes until it smells nutty and looks pale golden.

4. 4

   Gradually whisk in the warm milk, a splash at a time, letting each addition emulsify before adding more; simmer 5-7 minutes until the sauce thickly coats the back of a spoon.

5. 5

   Off the heat, whisk in the Dijon, garlic powder, nutmeg, 1 tsp salt, and several grinds of black pepper, then stir in the cheddar and gruyère by the handful until glossy and smooth.

6. 6

   Fold the pasta into the sauce along with the parmesan; taste and adjust seasoning, then transfer to the prepared dish.

7. 7

   Melt the remaining 2 tbsp butter, toss with panko, thyme, and a pinch of salt until evenly coated, and scatter over the top.

8. 8

   Bake 22-25 minutes until the edges bubble furiously and the crumbs turn deep golden; rest 5 minutes before serving.