Chef John's Macaroni and Cheese

Ingredients

• 1 package elbow macaroni , 16 ounce
• 0.25 cups butter
• 0.25 cups all-purpose flour
• 0.25 teaspoons dried thyme
• 0.25 teaspoons cayenne pepper
• 0.13 teaspoons white pepper
• 3 cups milk
• 1 teaspoon salt
• 0.25 teaspoons Worcestershire sauce
• 1 pinch ground nutmeg
• 3 cups shredded sharp Cheddar cheese , divided
• 1 teaspoon Dijon mustard
• 0.5 cups panko bread crumbs
• 1 tablespoon butter , melted

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

3. 3

   Melt 1/4 cup butter in a large saucepan over medium heat. When butter starts to foam and bubble, stir in flour; cook on medium heat until flour begins to turn pale yellow, 3 to 4 minutes.

4. 4

   Add thyme, cayenne, and white pepper; cook and stir another minute, then whisk in 1 cup milk until smooth. Pour in remaining milk and whisk again. Bring sauce just to a simmer.

5. 5

   Stir in salt, Worcestershire sauce, and nutmeg. Simmer, whisking often, on medium-low heat until thickened, about 8 minutes.

6. 6

   Turn heat off, then add 2 1/4 cups Cheddar cheese; stir until melted and combined. Mix in Dijon mustard.

7. 7

   Transfer macaroni into a 8x8-inch casserole dish, then pour in cheese sauce; stir to thoroughly combine pasta with sauce.

8. 8

   Mix together panko bread crumbs and 1 tablespoon melted butter in a small bowl.

9. 9

   Sprinkle mixture over macaroni and cheese. Sprinkle remaining 3/4 cup Cheddar cheese on top.

10. 10

    Bake in the preheated oven until top is golden brown, about 20 minutes.