Classic Cajun Baked Macaroni and Cheese

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

2.Cook the macaroni according to package directions in salted boiling water until al dente (about 1 minute less than package instructions). Drain well and set aside.

3.While the pasta cooks, prepare the roux: In a large saucepan or Dutch oven, melt the 6 tablespoons of butter over medium heat. Whisk in the flour continuously for 2 to 3 minutes until the mixture forms a smooth paste (roux) and smells slightly nutty, ensuring it does not brown.

4.Gradually whisk in the warm milk, about one cup at a time, ensuring no lumps form before adding more. Continue whisking until the sauce begins to simmer and thickens enough to coat the back of a spoon (about 8-10 minutes).

5.Reduce the heat to low. Whisk in the dry mustard, smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, black pepper, salt, and nutmeg. Stir until fully incorporated.

6.Remove the saucepan from the heat. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Stir in the heavy cream, if using.

7.Gently fold the cooked, drained macaroni into the cheese sauce until every piece is evenly coated.

8.Pour the mixture into the prepared baking dish.

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

10.Sprinkle the breadcrumb mixture evenly over the mac and cheese.

11.Bake for 20 to 25 minutes, or until the topping is golden brown and the edges of the casserole are bubbling hot. Let rest for 5-10 minutes before serving.