Silky Cheddar and Gruyère Macaroni Bake

1. Preheat Oven

Preheat your oven to 400°F (204°C).

2. Cook Pasta

Bring a large pot of salted water to a boil and cook the elbow macaroni for about two minutes less than the package instructions. Drain the pasta and toss it with 2 tablespoons (30g) of butter in a large mixing bowl.

3. Prepare Cheese Sauce

In a large saucepan, bring 3 cups of water to a simmer. Whisk in 4 teaspoons (20g) of sodium citrate. Gradually add the grated sharp cheddar cheese, whisking constantly until fully melted. Stir in the hot sauce, mustard powder, and garlic powder. Taste and season with kosher salt if needed.

4. Combine Pasta and Sauce

Combine the cooked pasta with the cheese sauce, mixing well to ensure every piece is coated. Let the mixture cool slightly, then fold in the grated Gruyère cheese.

5. Transfer to Baking Dish

Transfer the mixture into a greased 9- by 13-inch baking dish, spreading it out evenly.

6. Prepare Topping

In a small mixing bowl, melt the remaining 3 tablespoons (45g) of butter and mix it with the panko bread crumbs. Season with a pinch of kosher salt. Scatter this mixture over the macaroni and cheese, ensuring an even layer.

7. Bake

Place the dish on the top rack of your preheated oven and bake for about 45 minutes, until the topping is golden brown.

8. Rest and Serve

Let the macaroni rest for 15 minutes to set before serving.