Three-Cheese Baked Mac and Cheese with Buttery Herb Crumbs

Ingredients

• 1 lb elbow macaroni
• 5 tbsp unsalted butter
• 0,33 cup all-purpose flour
• 4 cup whole milk, warmed
• 2,5 cup sharp cheddar, grated
• 1,5 cup gruyère, grated
• 0,5 cup parmesan, finely grated
• 1 tbsp Dijon mustard
• 1 unit garlic clove, grated
• 0,25 tsp freshly grated nutmeg
• 1 cup panko breadcrumbs
• 2 tbsp melted butter (for topping)
• 1 tbsp fresh thyme leaves, chopped

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 salted water to a rolling boil and cook the elbow macaroni for 2 minutes less than package directions, until very al dente. Drain and toss with 1 tsp olive oil.

3. 3

   In a heavy saucepan, melt the butter over medium heat until foaming subsides, then whisk in the flour and cook for 90 seconds until the roux smells nutty and looks pale gold.

4. 4

   Gradually whisk in the warm milk, a splash at a time, keeping the sauce smooth. Simmer gently for 5-6 minutes, whisking often, until the sauce coats the back of a spoon.

5. 5

   Off the heat, whisk in the Dijon, grated garlic, nutmeg, 1 tsp salt and plenty of black pepper. Add the cheddar and gruyère in handfuls, stirring until fully melted and glossy.

6. 6

   Fold the drained pasta into the cheese sauce, coating every piece, then transfer to the baking dish.

7. 7

   In a small bowl, toss the panko with the melted butter, parmesan and chopped thyme until evenly moistened, then scatter over the top.

8. 8

   Bake for 22-25 minutes, until the edges bubble vigorously and the crumb topping turns deep golden brown.

9. 9

   Rest 5 minutes before serving so the sauce sets to a luscious, spoonable texture.