Chef John’s Macaroni and Cheese

Ingredients

• 1 tablespoon butter melted
• 0.3 teaspoon cayenne pepper 
• 1 teaspoon dijon mustard 
• 0.3 teaspoon thyme leaves dried
• 16 ounce elbow macaroni 
• 0.3 cup flour all-purpose
• 1 pinch ground nutmeg 
• 3 cups milk 
• 0.5 cup panko bread crumbs 
• 1 teaspoon salt 
• 3 cups sharp cheddar cheese shredded divided
• 0.1 teaspoon pepper white
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• oven
• whisk
• pot
• casserole dish

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes.
3. Drain well.
4. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes.
5. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth.
6. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
7. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined.
8. Add Dijon mustard.
9. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta.
10. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese.
11. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
12. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.