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Ingredients
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Pasta & Cheese
Breadcrumb Topping
Method
Pasta & Cheese
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Make roux
In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Add 3 tbsp all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is bubbly and pale (do not let it brown).
Add milk and cream
Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time until smooth. Continue to cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
Season and finish sauce
Reduce heat to low. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1.5 tsp salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp freshly grated nutmeg (optional). Taste and adjust seasoning as needed.
Add cheeses
Remove the sauce from the heat. Gradually stir in 6 oz shredded gruyere, 6 oz shredded gouda, and 4 oz shredded sharp cheddar, adding a handful at a time and stirring until melted and smooth. If the sauce is too thick, whisk in up to 1/2 cup of the reserved pasta water, a few tablespoons at a time, until you reach a creamy consistency.
Combine pasta and sauce
Add the drained pasta to the cheese sauce and fold gently until the pasta is fully coated. Taste and adjust seasoning with more salt or pepper if necessary.
Preheat the oven to 375°F (190°C). In a small bowl, combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 2 tbsp grated Parmesan, 1 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Toss until the crumbs are evenly coated with butter.
Transfer the mac and cheese to a 9x13-inch baking dish (or similar). Evenly sprinkle the breadcrumb mixture over the top.
Bake in the preheated oven for 18 to 22 minutes, until the topping is golden brown and the sauce is bubbling at the edges. If you want a darker crisp top, broil on high for 1 to 2 minutes while watching carefully.
Remove from oven and let rest for 5 minutes. Garnish with an extra pinch of chopped parsley if desired. Serve warm.