Three-Cheese Baked Macaroni with Buttery Herb Crust

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

Bring a large pot of well-salted water to a rolling boil, add the macaroni, and cook 2 minutes shy of package directions until just shy of al dente; drain and toss with 1 tsp olive oil.

In a heavy saucepan, melt 4 tbsp butter over medium heat until foaming subsides, then whisk in the flour to form a smooth roux; cook 2 minutes, stirring, until it smells nutty but stays pale.

Slowly stream in the warm milk while whisking constantly to prevent lumps; simmer gently for 6-8 minutes until the sauce coats the back of a spoon.

Off the heat, whisk in the Dijon, garlic powder, nutmeg, 1 tsp salt and a generous grind of pepper, then stir in the cheddar and Gruyère a handful at a time until glossy and emulsified.

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

Combine the panko, melted butter, Parmesan and fresh thyme in a bowl until it looks like wet sand, and scatter evenly over the top.

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

Rest for 8 minutes before serving so the sauce sets to a spoonable, creamy consistency.