Creamy Mac and Cheese in 40 Minutes

Instructions:

1. Boil a large pot of salted water. Cook the macaroni for 2 minutes less than the 'al dente' package instructions. Drain and set aside.
2. Melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes until the mixture smells slightly nutty but remains pale.
3. Gradually whisk in the whole milk and vegetable broth, stirring constantly to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
4. Remove the pot from the heat to prevent the sauce from breaking. Fold in the sharp cheddar and Gruyère cheese one handful at a time, stirring gently until glossy and smooth.
5. Stir in the garlic powder, smoked paprika, and ground nutmeg.
6. Combine the under-boiled macaroni with the cheese sauce and transfer the mixture to a 9x13 inch baking dish.
7. In a small bowl, combine panko breadcrumbs, 2 tbsp melted butter, and grated Parmesan cheese. Sprinkle the mixture evenly over the top of the macaroni.
8. Bake until the topping forms a mahogany-colored, shattering crust.