Ultimate Mac and Cheese

Preheat your oven to 375°F (190°C). As the oven heats, bring a large pot of salted water to a boil. Cook the pasta until just al dente (about 1-2 minutes less than the package directions). Drain and set aside.

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Slowly whisk in the milk and cream, making sure the mixture stays smooth. Continue cooking for about 5 minutes, stirring occasionally, until the mixture thickens.

Remove the saucepan from the heat and whisk in the Dijon mustard, cayenne pepper, and cheeses (cheddar, Gruyère, and Gouda). Stir until the cheeses are fully melted and the sauce is smooth. Season with the salt and any black pepper to taste. Add the cooked pasta to the cheese sauce and stir to combine, making sure each piece is coated.

In a small bowl, combine the panko breadcrumbs with the melted butter and grated Parmesan. Stir until the breadcrumbs are evenly coated.

Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Sprinkle the breadcrumb topping evenly over the surface. Bake for 20-25 minutes, or until the top is golden brown and crispy.

Let the baked mac and cheese rest for a few minutes before serving to allow the cheese to set. Serve warm, and watch it disappear in minutes.