Mac and Cheese

Method

1. 1Preheat oven to 190°C (375°F). Butter a 9×13 inch baking dish. Cook elbow macaroni in heavily salted boiling water for 2 minutes less than package directions (it will finish cooking in the oven). Drain and set aside.
2. 2In a large heavy-bottomed saucepan, melt 60g butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly, until the mixture smells nutty and turns pale golden — this is your roux.
3. 3Gradually whisk in the milk and heavy cream, adding in a slow steady stream to avoid lumps. Cook over medium heat, whisking constantly, until the sauce thickens and coats the back of a spoon, about 8–10 minutes.
4. 4Remove from heat. Add cream cheese and stir until melted. Add cheddar and Gruyère in three batches, stirring until fully melted after each addition. Stir in Dijon mustard, smoked paprika, cayenne, salt and pepper. Taste and adjust seasoning.
5. 5Add the drained macaroni to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish and spread in an even layer.
6. 6Mix panko breadcrumbs with Parmesan and melted butter. Sprinkle evenly over the top of the mac and cheese.
7. 7Bake for 20–25 minutes until the top is deep golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before serving.