Three-Cheese Baked Macaroni with Buttery Herb Crumbs

Ingredients

• 1 lb elbow macaroni
• 6 tbsp unsalted butter
• 0,25 cup all-purpose flour
• 3,5 cup whole milk, warmed
• 2,5 cup sharp cheddar, grated
• 1 cup gruyère, grated
• 0,75 cup parmesan, finely grated
• 1 tbsp Dijon mustard
• 1 unit garlic clove, grated
• 1 cup panko breadcrumbs
• 1 tbsp fresh thyme leaves
• 0,13 tsp ground 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 the elbow macaroni for 6 minutes, until just shy of al dente; drain and toss with a splash of olive oil.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

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

8. 8

   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.

9. 9

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