Servings: 4

4 Tbsp. unsalted butter, divided 4 Tbsp. unsalted butter, divided
cup panko cup panko
oz. Parmesan, finely grated (about ¼ cup) oz. Parmesan, finely grated (about ¼ cup)
2 tsp. fresh thyme leaves 2 tsp. fresh thyme leaves
1 tsp. kosher salt, divided, plus more 1 tsp. kosher salt, divided, plus more
8 oz. cavatappi or other short curly pasta 8 oz. cavatappi or other short curly pasta
2½ cups whole milk 2½ cups whole milk
small onion, grated small onion, grated
1 garlic clove, finely grated 1 garlic clove, finely grated
2 Tbsp. all-purpose flour 2 Tbsp. all-purpose flour
4 oz. Fontina cheese, grated (about 1 cup) 4 oz. Fontina cheese, grated (about 1 cup)
4 oz. Gruyère, grated (about 1 cup) 4 oz. Gruyère, grated (about 1 cup)
4 oz. sharp white cheddar, grated (about 1 cup) 4 oz. sharp white cheddar, grated (about 1 cup)
tsp. English mustard powder (such as Colman’s) tsp. English mustard powder (such as Colman’s)
Pinch of cayenne pepper Pinch of cayenne pepper

Preheat oven to 350°. Melt 2 Tbsp. unsalted butter in a medium skillet over medium heat. Add ¾ cup panko and cook, stirring, until crumbs are golden brown, 6 to 8 minutes (make sure to get them toasty brown; they won’t darken much during baking). Transfer to a small bowl and toss with ¼ oz. Parmesan, finely grated (about ¼ cup), 2 tsp. fresh thyme leaves, and ¼ tsp. Diamond Crystal or Morton kosher salt.
Cook 8 oz. cavatappi or other short curly pasta in a large pot of boiling salted water, stirring occasionally, until al dente (the noodles will continue to cook in the cheese sauce, so take them out a minute or two before you think they’re actually done). Drain pasta; let cool while you make the sauce.
Bring 2½ cups whole milk to a bare simmer in a small saucepan; keep warm over very low heat. Melt remaining 2 Tbsp. unsalted butter in a medium saucepan over medium-high. Add ½ small onion, grated, and 1 garlic clove, finely grated, to the melted butter and cook, stirring, until onions are fragrant and beginning to soften, about 2 minutes. Sprinkle 2 Tbsp. all-purpose flour over and cook, stirring constantly, until mixture starts to stick to bottom of saucepan, about 1 minute. Add warm milk in a few additions, whisking to combine after each addition.
Bring béchamel sauce to a boil, then reduce heat and simmer, stirring, until sauce is thickened and doesn’t feel grainy when a little bit is rubbed between your fingers, 6 to 8 minutes (cooking the flour thoroughly at this stage ensures a creamy sauce). Add 4 oz. Fontina cheese, grated (about 1 cup), 4 oz. Gruyère, grated (about 1 cup), 4 oz. sharp white cheddar, grated (about 1 cup), ½ tsp. English mustard powder, pinch of cayenne pepper, and remaining ¾ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and stir until cheeses are melted and sauce is smooth. Remove from heat and mix in pasta; transfer to a 2-qt. baking dish.
Bake 10 minutes. Top with Parmesan breadcrumbs and bake until sauce is bubbling around the edges, 8 to 10 minutes longer. Let cool in pan 15 minutes before serving.

This baked mac and cheese recipe is our Platonic ideal of the comfort food classic: It is creamy and deeply cheesy, has a crunchy crust, and is impressive enough to serve at a dinner party. (Yes, macaroni and cheese is appropriate dinner party fare, and yes, this recipe can be doubled if you expect an extra-large crowd.) It’s also bound to make an annual appearance on your buffet of Thanksgiving side dishes.  This baked mac and cheese recipe is our Platonic ideal of the comfort food classic: It is creamy and deeply cheesy, has a crunchy crust, and is impressive enough to serve at a dinner party. (Yes, macaroni and cheese is appropriate dinner party fare, and yes, this recipe can be doubled if you expect an extra-large crowd.) It’s also bound to make an annual appearance on your buffet of Thanksgiving side dishes.
Béchamel, a roux enriched with whole milk, keeps the sauce in our homemade mac and cheese creamy and shouldn’t be rushed. Allow a minute for the raw flour taste to cook off before adding the warm milk gradually. Don’t be alarmed if the sauce looks thin at first; it will continue to thicken as it bakes with the noodles. A word on those noodles: While elbow macaroni or any short pasta will work, we recommend something with ridges, such as cavatappi, which will grip nicely onto the sauce.  Béchamel, a roux enriched with whole milk, keeps the sauce in our homemade mac and cheese creamy and shouldn’t be rushed. Allow a minute for the raw flour taste to cook off before adding the warm milk gradually. Don’t be alarmed if the sauce looks thin at first; it will continue to thicken as it bakes with the noodles. A word on those noodles: While elbow macaroni or any short pasta will work, we recommend something with ridges, such as cavatappi, which will grip nicely onto the sauce.
Deploying four different shredded cheeses may seem excessive, but each plays its part in the recipe: Gruyère gives the sauce a nutty richness, while sharp cheddar cheese brings tang, and fontina ensures it’s lush and creamy. Meanwhile, Parmesan cheese adds a salty, savory hit to the crispy panko topping. A touch of cayenne and English mustard powder adds kick to the whole affair (if you don’t have them, a few dashes of hot sauce and a squirt of Dijon will do).  Deploying four different shredded cheeses may seem excessive, but each plays its part in the recipe: Gruyère gives the sauce a nutty richness, while sharp cheddar cheese brings tang, and fontina ensures it’s lush and creamy. Meanwhile, Parmesan cheese adds a salty, savory hit to the crispy panko topping. A touch of cayenne and English mustard powder adds kick to the whole affair (if you don’t have them, a few dashes of hot sauce and a squirt of Dijon will do).