Mac and Cheese in 35 Minutes

Instructions:

1. Boil the macaroni. Bring a large pot of water to a boil and add 15g of salt. Cook the pasta for 2 minutes less than the package directions until it is slightly under al dente. Drain and set aside. Note: This prevents the pasta from becoming mushy in the oven.
2. Create the roux. Melt 115g of butter in a saucepan over medium heat. Whisk in 65g of flour and cook for 1-2 minutes until the mixture smells nutty and looks pale gold.
3. Build the liquid base. Slowly whisk in 710ml of whole milk and 225ml of heavy cream. Keep stirring constantly. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. For more on building stable sauces, check out [King Arthur Baking](https://www.kingarthurbaking.com) for a deep dive into roux basics.
4. Integrate the cream cheese. Lower the heat to low. Stir in 115g of softened cream cheese until completely melted and smooth.
5. Melt the main cheeses. Gradually add 340g of sharp cheddar and 225g of monterey jack. Stir constantly until the sauce is glossy and unified.
6. Season the sauce. Fold in the garlic powder, dijon mustard, smoked paprika, and a pinch of salt and pepper. Stir until the spices are evenly distributed.
7. Combine pasta and cheese. Fold the cooked macaroni into the sauce until every noodle is fully submerged. Pour the mixture into a 9x13 inch baking dish.
8. Prepare the topping. In a small bowl, mix 100g panko, 30g melted butter, and 55g parmesan. Spread this evenly over the top.
9. Bake to finish. Place in a 200°C (400°F) oven for 15-20 minutes until the top is golden and the edges are bubbling.