Mac and Cheese

Preheat the oven to 190°C/375°F. Bring a large pot of generously salted water to a rolling boil. Cook the elbow macaroni for 1 minute less than the package directions for al dente — the pasta should still have a firm bite in the center, as it will continue cooking in the oven. Drain in a colander but do not rinse, as the residual starch helps the cheese sauce cling to the pasta. Set aside.

While the pasta cooks, make the cheese sauce. Melt 3 tablespoons of butter in a large saucepan over medium heat until it foams. Add the flour and whisk continuously for 2 minutes to cook out the raw taste, creating a smooth, golden roux that smells faintly nutty. The roux should bubble gently without browning — if it starts to darken, reduce the heat immediately.

Gradually pour in the warmed milk in a slow, steady stream, whisking constantly to prevent lumps from forming. Continue whisking over medium heat for 5-7 minutes until the sauce thickens enough to coat the back of a wooden spoon and leaves a clear trail when you drag your finger across it. The sauce should be smooth, glossy, and the consistency of heavy cream.

Remove the saucepan from the heat and add the mustard powder, cayenne, nutmeg, salt, and black pepper. Stir in the grated cheddar and gruyere in three additions, stirring after each until completely melted and the sauce is smooth and velvety. Never add cheese to boiling sauce, as high heat causes the proteins to seize and the sauce to become grainy. Taste and adjust seasoning — the sauce should be boldly flavored.

Fold the drained pasta into the cheese sauce until every piece is evenly coated. Pour the mixture into a buttered 9x13-inch baking dish, spreading it evenly. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter and a pinch of salt. Scatter the buttered breadcrumbs evenly over the top, then sprinkle with an additional handful of grated cheddar for an extra-cheesy crust.

Bake uncovered on the center rack for 20-25 minutes until the top is golden brown and crispy and the sauce is bubbling vigorously around the edges. For an even deeper golden crust, switch to the broiler for the final 2-3 minutes, watching carefully to prevent burning. Remove from the oven and let the mac and cheese rest for 5-7 minutes before serving — this allows the sauce to thicken slightly and prevents mouth-scorching bites.