Preheat your oven to 375°F. Fill a large pot with salted water and bring to a rolling boil—about 8-10 minutes.

Add 1 pound elbow pasta to the boiling water and cook for 1-2 minutes less than the package directions suggest (usually 6-7 minutes total). The pasta should be tender but still have a slight firmness when you bite it. Drain in a colander and set aside in a large bowl.

In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat—about 1-2 minutes until foamy and golden.

Sprinkle 3 tablespoons of all-purpose flour over the melted butter and whisk constantly for 1 minute. This mixture (called a roux) should look like wet sand and smell toasty but not brown.

Very slowly pour in 2 cups of whole milk while whisking vigorously to prevent lumps from forming. Continue whisking constantly for 4-5 minutes until the mixture thickens enough to coat the back of a spoon and leaves a clear trail when you drag your finger across it. Checkpoint: You are ready to move on when the sauce is smooth and has thickened noticeably.

Remove the saucepan from the heat and add 1 cup shredded sharp cheddar cheese and 1 cup shredded gruyere cheese. Stir gently for 1-2 minutes until the cheeses are completely melted and incorporated into the sauce.

Add 1 cup cottage cheese to the sauce and stir for 2-3 minutes until no lumps remain and the mixture looks smooth and creamy. You may use an immersion blender for 30 seconds if any lumps persist.

Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well—about 1 minute.

Pour the cheese sauce over the drained pasta and stir gently with a rubber spatula for 2-3 minutes until every piece of pasta is coated. Checkpoint: You are ready to move on when the sauce clings to the pasta and everything is evenly combined.

Butter a 9x13-inch baking dish lightly with a little extra butter. Pour the pasta mixture into the dish and spread it level with a spatula.

In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons melted butter (drizzle and stir with a fork), and 1/4 cup grated Parmesan cheese. Mix until the breadcrumbs are evenly moistened and look like coarse sand.

Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese. Don't press it down—just let it sit loosely on the surface.

Place the baking dish in the preheated 375°F oven on the middle rack and bake for 25-30 minutes. The topping should turn golden brown and the sauce should bubble gently around the edges of the dish when done. The top may smell nutty and toasted.

Remove from the oven and let rest undisturbed on the counter for 5 minutes—this allows the sauce to set slightly so it won't run when you serve it.

Sprinkle 2 tablespoons of fresh chopped parsley over the top for color and a fresh herbal note.

Scoop into bowls or plates using a spoon and serve immediately while hot.