Gruyère and Aged Cheddar Mac with Crispy Panko

Method

1. Pour the milk into a 16 cm saucepan, add the onion chunk studded with the cloves and the bay leaves, and warm over medium-low heat for 5 min. When small bubbles form at the edge and it steams (do not boil), turn off the heat, cover and infuse for 10 min. Lift out the onion and bay.

   Add in this stepWhole milk 450 mlOnion (one chunk) 50 gWhole cloves 1Bay leaves 1

   medium-low heat

2. While the milk infuses, melt the topping butter in a 20 cm frying pan, add the panko and stir constantly over medium heat for 3 min, until evenly golden. Off the heat, mix in a pinch of salt, the Parmesan and parsley, and spread on a plate to cool so it stays crisp.

   Add in this stepButter (for the panko) 15 gPanko breadcrumbs 20 gParmigiano Reggiano, finely grated 15 gChopped parsley 1 tbspSalt, to season to taste

   medium heat

3. Grate the cheddar and Gruyère on the large holes of a grater and mix them. Measure out the butter, flour, mustard and spices.

4. Pour the water into a 20 cm pot, cover and bring to a boil over high heat, about 8 min. Using less water than usual gives you starchier pasta water. Add the salt and pasta and cook, stirring often, 2 minutes less than the packet time, about 6 min. Save a mug of the pasta water and drain.

   Add in this stepWater (for the pasta) 1½ LSalt (for the pasta water) 8 gCavatappi or elbow macaroni 180 g

   high heat

5. Wipe the pot, set it over medium-low heat, melt the sauce butter, add the flour and whisk for 2 min, until foamy, pale ivory and nutty-smelling.

   Add in this stepButter (for the sauce) 25 gAll-purpose flour 20 g

   medium-low heat

6. Whisk in a third of the infused milk until smooth, then add the rest little by little. Raise the heat to medium heat and stir for 5 min, scraping the bottom, until a line drawn on the back of a spoon stays clear. Stir in the Dijon, nutmeg and cayenne.

   Add in this stepDijon mustard 1 tspGround nutmeg 1 pinchCayenne pepper 1 pinch

   medium heat

7. Lower the heat to low heat and melt in the cheese a handful at a time, stirring, for 2 min. Do not let it boil: the sauce should look silky and glossy.

   Add in this stepAged sharp cheddar, grated 110 gGruyère (or Emmental), grated 55 g

   low heat

8. Add the pasta and stir over low heat for 2 min, so it finishes cooking while soaking up the sauce. Loosen with pasta water 1 tbsp at a time until the sauce slowly ribbons off the spoon, then season with salt. Spoon into bowls and shower with the panko just before eating.

   Add in this stepSalt, to season to taste

   low heat