Classic Baked Macaroni and Cheese with Panko Topping

Ingredients

• 1 lb Elbow Macaroni
• 0.5 cup (1 stick) Unsalted Butter
• 0.5 cup All-Purpose Flour
• 5 cups, warmed Whole Milk
• 1 tsp Dijon Mustard
• 0.25 tsp, grated Nutmeg
• 1 tsp, or to taste Kosher Salt
• 0.5 tsp, or to taste Black Pepper
• 4 cups, freshly grated Sharp Cheddar Cheese
• 2 cups, freshly grated (or Gruyère Cheese
• 1 cup Panko Breadcrumbs
• 2 tbsp, melted Unsalted Butter
• 0.5 tsp Paprika

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Cook elbow macaroni according to package directions until al dente. Drain and set aside. Do not rinse.
3. Prepare the cheese sauce (roux-based béchamel): In a large saucepan or Dutch oven, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
5. Remove from heat. Stir in Dijon mustard, nutmeg, salt, and pepper.
6. Add the grated cheddar and Gruyère cheeses, stirring until completely melted and smooth.
7. Add the cooked macaroni to the cheese sauce and stir until evenly coated. Pour the mixture into the prepared baking dish.
8. Prepare the Panko topping: In a small bowl, combine panko breadcrumbs, melted butter, and paprika. Sprinkle evenly over the macaroni and cheese.
9. Bake for 25-30 minutes, or until bubbly and the topping is golden brown and crispy.
10. Let stand for 5-10 minutes before serving.

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