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Ingredients (12)

• 1/2 c. (1 stick) unsalted butter, plus more for baking dish
• Kosher salt
• 1 lb. elbow macaroni
• 1/2 c. (60 g.) all-purpose flour
• 5 c. whole milk
• 1 tsp. mustard powder
• Freshly ground black pepper
• 12 oz. cheddar, shredded (about 3 cups)
• 8 oz. Gruyère, shredded (about 2 cups)
• 3 oz. finely grated Parmesan (about 1 1/2 cups), divided
• 1 c. panko breadcrumbs
• 3 tbsp. extra-virgin olive oil

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Instructions (5 steps)

1. Arrange a rack in center of oven; preheat to 375°. Grease a 13" x 9" baking dish with butter. In a large pot of boiling salted water, cook macaroni, stirring occasionally, until al dente, 5 to 6 minutes. Drain.
2. In a large saucepan over medium heat, melt 1 stick butter. Sprinkle flour over and cook, stirring, until slightly golden and toasty smelling, 2 to 3 minutes. Pour in milk and whisk until combined. Add mustard powder; season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring, until sauce starts to thicken, about 2 minutes.
3. Remove pan from heat and whisk in cheddar, Gruyère, and 1 cup Parmesan until melted and smooth. Stir in macaroni and transfer to prepared dish.
4. In a small bowl, combine panko, oil, and remaining 1/2 cup Parmesan. Sprinkle over macaroni; season with more pepper.
5. Bake mac and cheese until bubbly and golden, 25 to 30 minutes. Let cool 10 minutes.

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