Three-Cheese Baked Mac and Cheese with Crispy Panko Crust

Ingredients

• 1 lb elbow macaroni
• 6 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cup whole milk
• 1 cup heavy cream
• 2 cup sharp cheddar, grated
• 1 cup gruyère, grated
• 0,75 cup parmesan, grated
• 1 tsp Dijon mustard
• 0,5 tsp smoked paprika
• 0,75 cup panko breadcrumbs
• 1 pinch ground nutmeg

Instructions

1. 1

   Preheat 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 elbow macaroni for 2 minutes less than package directions, until very al dente. Drain and toss with 1 tsp olive oil to prevent sticking.

3. 3

   In a heavy-bottomed saucepan, melt 4 tbsp butter over medium heat until foaming subsides, then whisk in 4 tbsp flour and cook the roux for 90 seconds until it smells nutty and turns pale blond.

4. 4

   Slowly stream in 3 cups warm whole milk and 1 cup heavy cream, whisking constantly to prevent lumps. Simmer until it coats the back of a spoon, about 5-6 minutes.

5. 5

   Reduce heat to low and whisk in 1 tsp Dijon mustard, 1/2 tsp smoked paprika, a pinch of nutmeg, 1 tsp salt and freshly cracked pepper.

6. 6

   Off the heat, add the grated cheeses in three additions, whisking until glossy and fully emulsified. Taste and adjust seasoning.

7. 7

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

8. 8

   In a small bowl, toss 3/4 cup panko with 2 tbsp melted butter and 2 tbsp grated parmesan until evenly moistened. Scatter over the pasta.

9. 9

   Bake for 22-25 minutes until the edges bubble furiously and the top is deeply golden brown.

10. 10

    Rest for 5 minutes before serving so the sauce tightens to the perfect creamy consistency.