Classic Baked Macaroni and Cheese

1.Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.

2.Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente (usually 1-2 minutes less than fully cooked). Drain the pasta well and set aside.

3.Make the roux: In a large, heavy-bottomed saucepan or Dutch oven, melt the 6 tablespoons of butter over medium heat. Whisk in the flour continuously for 2 minutes until the mixture forms a smooth paste (roux) and smells slightly nutty. Do not let it brown.

4.Make the béchamel: Gradually whisk in the warmed milk, ensuring no lumps form. Continue whisking constantly until the sauce thickens enough to coat the back of a spoon (about 8-10 minutes). Bring it just to a simmer, then remove from the heat.

5.Season and melt cheese: Whisk in the Dijon mustard, smoked paprika, black pepper, nutmeg, and 1 teaspoon of salt. Add the grated cheddar and Gruyère cheeses in handfuls, stirring until each addition is completely melted and the sauce is smooth and glossy. Taste and adjust seasoning if necessary.

6.Combine: Gently fold the cooked, drained pasta into the cheese sauce until every piece is thoroughly coated.

7.Assemble: Pour the macaroni mixture into the prepared baking dish, spreading it into an even layer.

8.Prepare topping: In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter and the Parmesan cheese.

9.Bake: Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake for 25 to 30 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.

10.Rest and serve: Let the mac and cheese rest for 10 minutes before serving to allow the sauce to set slightly.