Three-Cheese Baked Mac and Cheese with Crispy 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 the elbow macaroni for 2 minutes less than package directions, until very al dente. Drain and toss with 1 tbsp butter to prevent sticking.

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.

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.

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.

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

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

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

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