Classic Baked Macaroni and Cheese with Golden Panko Crust

1.Preheat the oven to 200°C (400°F). Grease a 2.5-liter (9x13 inch) baking dish and set aside.

2.Cook the macaroni according to package directions, but reduce the cooking time by 2 minutes so the pasta is very al dente. Drain the pasta and set aside.

3.In a large saucepan or Dutch oven, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until a smooth paste (roux) forms and smells slightly nutty.

4.Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring frequently. Cook for 5 to 8 minutes, or until the sauce has thickened enough to coat the back of a spoon.

5.Remove the saucepan from the heat. Stir in the Dijon mustard, smoked paprika, nutmeg, salt, and pepper. Gradually add the grated cheddar and Gruyère cheeses, stirring until the cheese is completely melted and the sauce is smooth and creamy.

6.Add the cooked macaroni to the cheese sauce and stir gently until the pasta is fully coated. Pour the mixture into the prepared baking dish, spreading it into an even layer.

7.For the topping, melt the remaining 2 tablespoons of butter. In a small bowl, toss the Panko breadcrumbs with the melted butter until evenly coated.

8.Sprinkle the buttered Panko breadcrumbs evenly over the macaroni and cheese mixture.

9.Bake for 20 to 25 minutes, or until the sauce is bubbly around the edges and the topping is deeply golden brown and crisp. If the topping browns too quickly, loosely cover the dish with foil.

10.Remove from the oven and let the baked macaroni and cheese rest for 10 minutes before serving. This allows the sauce to set slightly, ensuring a creamier texture.