Three-Cheese Baked Mac and Cheese with Crispy Panko Crust

Ingredients

• 1 lb elbow macaroni
• 6 tbsp butter
• 1 unit shallot, minced
• 1 unit garlic clove, minced
• 0,25 cup all-purpose flour
• 3,5 cup whole milk, warmed
• 1 tbsp Dijon mustard
• 2 cup sharp cheddar, grated
• 1 cup gruyère, grated
• 0,5 cup parmesan, finely grated
• 1 cup panko breadcrumbs
• 1 tsp fresh thyme leaves
• 1 pinch nutmeg, freshly grated

Instructions

1. 1

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

2. 2

   Bring a large pot of well-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 a splash of olive oil.

3. 3

   In a saucepan, melt 4 tbsp butter over medium heat, add the minced shallot and garlic, and sweat 2 minutes until softened and fragrant.

4. 4

   Whisk in the flour and cook 90 seconds until it smells nutty and turns pale gold : this is your roux.

5. 5

   Gradually pour in the warm milk while whisking constantly to prevent lumps, then add the Dijon, a pinch of grated nutmeg, and 1 tsp salt. Simmer, whisking, until the sauce coats the back of a spoon, about 5 minutes.

6. 6

   Off the heat, stir in the cheddar, gruyère, and half the parmesan until glossy and emulsified. Taste and adjust seasoning.

7. 7

   Fold the pasta into the sauce until every elbow is coated, then transfer to the baking dish.

8. 8

   In a small bowl, toss the panko with 2 tbsp melted butter, remaining parmesan, and the fresh thyme. Scatter evenly over the pasta.

9. 9

   Bake 22-25 minutes until the edges bubble vigorously and the crust turns deep golden brown. Rest 5 minutes before serving.