Method

Cook macaroni in well-salted boiling water for 2 minutes less than package time (it will finish cooking in the oven). Drain and toss with a little butter to prevent sticking.
About 5 min
Melt 60g butter in a large saucepan over medium heat. Whisk in flour and cook 2 minutes until pale golden (this is your roux). Gradually pour in warm milk and cream, whisking constantly to prevent lumps.
About 11 min
Stir over medium heat for 5–6 minutes until the sauce is thick enough to coat the back of a spoon. Remove from heat. Add Dijon, paprika, cayenne and garlic powder.
About 11 min
Add cream cheese and stir until melted and smooth. Gradually add grated cheddar and Gruyère, stirring between each addition until fully melted. Season with salt. The cheese sauce should be very smooth and glossy.
About 11 min
Preheat oven to 180°C/350°F. Combine cooked pasta and cheese sauce in a large bowl. Pour into a buttered baking dish (about 30×22 cm). Mix panko with 20g melted butter and scatter over the top.
About 11 min
Bake for 20–25 minutes until the top is golden and the edges are bubbling. Rest 5 minutes before serving — the sauce sets slightly and portions cleanly.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy