Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the macaroni until just shy of al dente, then drain.

Make the béchamel

• Melt the butter in a saucepan over medium heat.
• Whisk in the flour and cook until lightly golden and nutty.
• Pour in the warm milk gradually, whisking constantly until thick and smooth.

Melt in the cheese

• Take the pan off the heat and stir in the cheddar and Gruyère until fully melted.
• Season with the mustard, smoked paprika, nutmeg, salt and pepper.

Combine and top

• Fold the drained macaroni into the cheese sauce.
• Pour into a buttered baking dish.
• Scatter the Parmesan and panko breadcrumbs over the top.

Bake until golden

• Bake at 200 °C until bubbling and golden on top.
• Rest briefly before serving.