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
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 0,5 tsp smoked paprika
• 2 cup sharp cheddar, grated
• 1,5 cup gruyère, grated
• 0,5 cup parmesan, grated
• 0,75 cup panko breadcrumbs
• 0,25 tsp freshly grated nutmeg

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 1 lb (450 g) elbow macaroni for 2 minutes less than package directions, until very al dente. Drain and toss with 1 tsp olive oil.

3. 3

   In a large saucepan, melt 4 tbsp butter over medium heat until foaming subsides, then whisk in 1/4 cup flour and cook for 90 seconds, stirring constantly, until the roux smells nutty and turns pale blond.

4. 4

   Slowly whisk in 3 cups whole milk and 1 cup heavy cream, adding a splash at a time to keep the sauce smooth. Simmer for 5-7 minutes, whisking often, until the sauce coats the back of a spoon.

5. 5

   Reduce heat to low and stir in 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/4 tsp freshly grated nutmeg, 1 tsp kosher salt and freshly cracked pepper.

6. 6

   Off the heat, add 2 cups grated sharp cheddar, 1 1/2 cups grated gruyère and 1/2 cup grated parmesan a handful at a time, stirring until glossy and emulsified.

7. 7

   Fold in the drained pasta until every piece is thickly coated, then transfer to the prepared dish.

8. 8

   In a small bowl, combine 3/4 cup panko, 2 tbsp melted butter and 2 tbsp parmesan; scatter evenly over the top.

9. 9

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

10. 10

    Rest for 10 minutes before serving so the sauce sets to a luscious, spoonable texture.