Three-Cheese Baked Mac and Cheese with Buttery Panko Crust

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

Bring a large pot of salted water to a rolling boil and cook 1 lb of elbow macaroni for 2 minutes less than package directions, then drain and set aside.

In a heavy saucepan, melt 4 tbsp of butter over medium heat until foaming, then whisk in the flour and cook for 1-2 minutes until it smells nutty but has no colour.

Slowly pour in the warm milk while whisking constantly to prevent lumps, then simmer for 5-6 minutes until the béchamel coats the back of a spoon.

Reduce heat to low and stir in the Dijon, garlic powder, nutmeg, salt and pepper, then gradually add the cheddar, gruyère and half the parmesan, whisking until glossy and emulsified.

Fold the drained pasta into the cheese sauce until every piece is coated, then transfer to the prepared dish.

In a small bowl, toss the panko with 2 tbsp of melted butter and the remaining parmesan until it looks like wet sand.

Scatter the panko mixture evenly over the pasta and bake for 22-25 minutes until the top is deep golden and the edges bubble vigorously.

Rest for 10 minutes before serving so the sauce sets into a lush, spoonable texture.