Three-Cheese Baked Macaroni with Buttery Herb Crust

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 aged cheddar, grated
• 1,5 cup Gruyère, grated
• 0,5 cup grated Parmesan
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 0,25 tsp freshly grated nutmeg
• 1 cup panko breadcrumbs
• 1 tbsp fresh thyme leaves

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 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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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

9. 9

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