Modern Baked Mac and Cheese with Cheddar and Gruyère

Ingredients

• Kosher salt
• 1 pound elbow macaroni
• 5 tablespoons unsalted butter, divided
• 4 teaspoons sodium citrate
• 1 1/2 pounds grated sharp cheddar cheese
• 1 teaspoon hot sauce, such as Frank's RedHot
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/2 pound grated Gruyère cheese
• 1 cup panko bread crumbs

Directions

1. Heat the oven to 400 degrees F (200 degrees C). Bring a medium pot of salted water to a boil, then cook the elbow macaroni until it is a little firmer than al dente, about 2 minutes less than the time listed on the package. Drain the pasta, move it to a large mixing bowl, and stir it with 2 tablespoons (30g) butter until the butter has melted and coated the noodles. Put it aside.
2. In a large saucepan, warm 3 cups (720ml) water until it reaches a simmer. Whisk in the sodium citrate until no granules remain. Keep the heat at a gentle simmer, then add the cheddar a little at a time, blending each addition completely into the sauce with an immersion blender before adding more. Once all the cheese is in and the sauce looks smooth and shiny, blend in the hot sauce, mustard powder, and garlic powder. Taste and add salt, if needed.
3. Pour the cheese sauce over the pasta and stir until every piece is coated. Let it cool a bit, then stir in the grated Gruyère until well combined. Transfer the pasta to a 9- by 13-inch baking dish, spreading the top into an even layer.
4. Place the panko in a small mixing bowl. Melt the remaining 3 tablespoons butter, pour it over the panko, and stir until the crumbs are evenly moistened. Add salt to taste. Sprinkle the panko evenly over the mac and cheese. Bake on the top rack until the edges are bubbling and the topping is browned, about 45 minutes, checking frequently since ovens differ and the top can darken quickly.
5. Rest the mac and cheese for 15 minutes before serving. Leftovers can be refrigerated for up to 5 days and reheated in the microwave or oven.