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, grated
• 1 cup gruyère, grated
• 0,5 cup parmesan, finely grated
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 0,25 tsp freshly grated nutmeg
• 1 cup panko breadcrumbs

Instructions

1. 1

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

2. 2

   Bring a large pot of salted water to a boil and cook 1 lb elbow macaroni 2 minutes shy of package directions. Drain and toss with 1 tsp olive oil to prevent sticking.

3. 3

   In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook 2 minutes until it smells nutty and looks pale golden : this is your roux.

4. 4

   Gradually whisk in warm milk in a steady stream, then the cream. Simmer 5-7 minutes, whisking often, until the sauce coats the back of a spoon.

5. 5

   Remove from heat and stir in Dijon, garlic powder, nutmeg, 1 tsp salt, and black pepper. Add cheddar and gruyère one handful at a time, stirring until fully emulsified and glossy.

6. 6

   Fold in the pasta until every piece is coated. Transfer to the prepared dish.

7. 7

   Mix panko with melted butter and parmesan in a small bowl until it looks like wet sand. Scatter evenly over the pasta.

8. 8

   Bake 20-25 minutes until the edges bubble vigorously and the top is deep golden brown. Rest 5 minutes before serving so the sauce sets.