Three-Cheese Baked Mac and Cheese with Crispy Panko Crust

Ingredients

• 1 lb elbow macaroni
• 6 tbsp unsalted butter
• 0,25 cup all-purpose flour
• 3 cup whole milk, warmed
• 1 cup heavy cream
• 2,5 cup sharp cheddar, freshly grated
• 1,5 cup gruyère, freshly grated
• 0,5 cup grated parmesan
• 1 tsp dijon mustard powder
• 1 tsp garlic powder
• 1 pinch freshly grated nutmeg
• 1 cup panko breadcrumbs

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 tbsp butter to prevent sticking.

3. 3

   In the same pot over medium heat, melt 4 tbsp butter until foaming subsides, then whisk in the flour to form a smooth blonde roux. Cook for 90 seconds, whisking constantly, until it smells nutty.

4. 4

   Gradually pour in the warm milk while whisking vigorously to prevent lumps. Add the cream, mustard powder, garlic powder, and a pinch of nutmeg. Simmer for 5-7 minutes, whisking often, until the sauce coats the back of a spoon.

5. 5

   Reduce heat to low and add the cheddar and gruyère by the handful, stirring until each addition melts completely into a glossy emulsion. Season with salt and pepper.

6. 6

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

7. 7

   Toss the panko with 2 tbsp melted butter and the parmesan until the crumbs look like wet sand, then scatter evenly over the top.

8. 8

   Bake for 22-25 minutes, until the edges bubble furiously and the crust turns deep golden brown.

9. 9

   Rest for 5 minutes before serving so the sauce sets slightly around each noodle.