Chef John's Macaroni and Cheese

Preheat oven to 400 degrees F (200 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the macaroni and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta is cooked through but still slightly firm about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble stir in the flour; cook on medium heat until flour just begins to turn pale yellow 3 to 4 minutes. Add thyme cayenne pepper and white pepper; cook and stir another minute then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg Worcestershire sauce and salt; simmer on medium-low heat until thickened about 8 minutes whisking often. Turn heat off then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown about 20 minutes.