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
• 1,5 cup gruyère, grated
• 0,75 cup parmesan, finely grated
• 1 tbsp Dijon mustard
• 0,5 tsp smoked paprika
• 1 cup panko breadcrumbs
• 1 tsp fresh thyme, chopped

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, add the elbow macaroni, and cook 2 minutes shy of package directions until just under al dente. Drain and set aside.

3. 3

   In a large saucepan over medium heat, melt 4 tbsp butter until foaming, then whisk in the flour. Cook 1-2 minutes until the roux smells nutty but stays blond.

4. 4

   Slowly whisk in the warm milk in a steady stream, then the cream, whisking constantly to prevent lumps. Simmer 5-7 minutes until the sauce coats the back of a spoon.

5. 5

   Reduce heat to low. Whisk in the Dijon, garlic powder, smoked paprika, salt, and pepper. Add the grated cheddar and gruyère by the handful, stirring until fully melted and glossy.

6. 6

   Remove from heat, stir in half the parmesan, then fold in the cooked pasta until every noodle is coated.

7. 7

   Transfer to the prepared dish. In a small bowl, toss the panko with the remaining 2 tbsp melted butter, remaining parmesan, and chopped thyme.

8. 8

   Scatter the panko topping evenly over the pasta. Bake 22-25 minutes until the edges bubble vigorously and the crust is deep golden brown.

9. 9

   Rest 10 minutes before serving so the sauce thickens to a creamy, scoopable texture.