Oven-baked mac and cheese with crispy topping

Ingredients:

• 220 g mini penne pasta (small feathers)
• 90 g unsalted butter + extra for greasing the pan
• 1/4 cup flour
• 2 cups whole milk
• 1 bay leaf
• A pinch of cayenne pepper
• 1.5 cups grated Monterey Jack cheese (about 110 g)
• 1.5 cups grated Gruyere cheese (about 110 g)
• 1 cup grated sharp cheddar (about 80 g)
• 0.5 tbsp. panko breadcrumbs
• 2 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 200°C. Grease a shallow 2-quart baking dish with butter.
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Set aside 1 cup of the pasta cooking water and discard the rest.
3. Meanwhile, melt 4 tablespoons of butter in a large saucepan over medium heat. Add the flour and cook, stirring to distribute it evenly, until the mixture begins to darken, about 2 minutes. Gradually whisk in the milk until a smooth sauce forms. Add the bay leaf, cayenne pepper, and 1 teaspoon of salt. Cook, stirring occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
4. Remove the bay leaf from the sauce and stir in the cheeses one at a time—Monterey Jack, Gruyere, and Cheddar—waiting until each one is melted before adding the next. Add the pasta and toss until completely coated, adding more water if necessary if the sauce is too thick (the sauce will thicken further during baking).
   
   Note
   
   Add an egg to this casserole and it will set completely, like a quiche..
5. Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, Parmesan, and a pinch of salt; stir. Sprinkle the topping over the pasta and bake until golden brown and crisp, 15-20 minutes.