Three-Cheese Baked Macaroni with Buttery Herb Crumbs

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

Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 6 minutes, until just shy of al dente; drain and toss with a splash of olive oil.

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

Slowly stream in the warm milk while whisking constantly to prevent lumps; simmer gently for 5-6 minutes, until the sauce coats the back of a spoon.

Off the heat, whisk in the Dijon, grated garlic, a generous pinch of nutmeg, salt, and pepper, then fold in the sharp cheddar, gruyère, and half the parmesan until glossy and emulsified.

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

Melt the remaining 2 tbsp butter and toss with panko, fresh thyme, and the remaining parmesan until the crumbs look like wet sand.

Scatter the crumb topping evenly over the pasta and bake for 22-25 minutes, until the edges bubble and the top turns deep golden brown.

Rest for 8 minutes before serving so the sauce sets to a creamy, scoopable texture.