1️⃣ Preheat your oven to 400°F (200°C). 🔥

2️⃣ Cook the pasta: Boil salted water and cook the elbow macaroni for 1 minute less than the package directions for al dente. Drain well and toss with olive oil or butter. Set aside. 🍝

3️⃣ Prepare the béchamel sauce: In a skillet, melt ¼ cup of unsalted butter over medium heat. Add the flour and stir constantly until it turns a pale brown color, about 1-2 minutes. 🍯

4️⃣ Add the liquids: Gradually pour in the milk and cream, whisking constantly for about 4-5 minutes until the sauce thickens and coats the back of a spoon. Turn off the heat. 🍶

5️⃣ Mix in the spices and cheeses: Add the mustard powder, garlic powder, kosher salt, paprika, black pepper, sharp cheddar, and Gruyère cheese. Stir to combine, but note that the cheese does not need to fully melt at this stage. 🧂🧀

6️⃣ Combine with pasta: Pour the cheese sauce over the cooked pasta and stir until everything is well coated. 🍲

7️⃣ Transfer to a baking dish: Move the macaroni and cheese mixture into a medium-sized baking dish (about 9 inches). In a small bowl, mix the panko breadcrumbs with melted butter and a pinch of salt, then sprinkle this topping evenly over the macaroni. 🍞

8️⃣ Bake: Bake in the preheated oven for 15-20 minutes, or until the top is golden and the cheese is bubbling. If the top needs more color, switch to the broiler for a minute or two to crisp up the topping. 🍽️

Enjoy your creamy, cheesy baked mac and cheese! 😋