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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the macaroni in salted boiling water for 2 minutes less than the packet instructions. Drain and set aside.
Melt butter in a saucepan over medium heat, swirling occasionally until browned, about 5-10 minutes until little brown specks appear.
Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking until smooth, followed by the double cream. Simmer gently until slightly thickened.
Remove from the heat and stir through the cheddar, Gruyère, half the mozzarella, Dijon mustard, garlic powder, paprika and seasoning. Add an extra splash of milk if the sauce is too thick.
For the topping, brown butter in a frying pan. Add the garlic, followed by the panko breadcrumbs and thyme. Toast until golden and crispy, then remove from the heat and stir through the Parmesan and sea salt.
Mix the macaroni into the cheese sauce and transfer half to a baking dish. Sprinkle over the remaining mozzarella, then add the rest of the macaroni.
Scatter over the crispy breadcrumbs and bake at 180°C fan for 12-15 minutes until golden and bubbling.
Leave to stand for a couple of minutes before serving.
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If the cheese sauce is too thick, add an extra splash of milk to reach the desired consistency.
For a more intense garlic flavor, add an extra clove of garlic to the crispy topping.
Can I use a different type of pasta?
Yes, you can substitute macaroni with any short pasta like penne or fusilli.
What can I use instead of Gruyère?
You can replace Gruyère with Swiss cheese or Emmental for a similar flavor.
Can I make this dish ahead of time?
Yes, you can prepare the mac and cheese and topping separately, then assemble and bake just before serving.
How can I make this dish gluten-free?
Use gluten-free pasta and substitute the plain flour with a gluten-free flour blend.
Is there a substitute for double cream?
You can use heavy cream or half-and-half as a substitute for double cream.
