Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole or baking dish to prevent the macaroni and cheese from sticking.

Bring a large pot of heavily salted water to a boil. Add the cavatappi noodles and cook for about 4-5 minutes, or until they are about half-cooked (very al dente). Drain the pasta and set it aside. Par-cooking ensures the noodles absorb the cheese sauce and stay perfectly al dente in the oven.

While the noodles are cooking, melt 1/4 cup unsalted butter in a large skillet over medium heat until lightly foamy. Add the minced garlic and stir for about 30 seconds until fragrant. Whisk in the flour and continue to cook, stirring constantly, for 1-2 minutes to eliminate the raw taste of the flour. Gradually pour in the warmed whole milk, whisking steadily until smooth. Repeat this process with the warmed chicken broth. Add 1/2 teaspoon each of salt and pepper (or to taste). Let the sauce simmer over medium-high heat for 8-12 minutes, stirring often, until thickened enough to coat the back of a spoon.

Turn off the heat. Add the shredded cheddar, Gruyere, and mozzarella cheeses to the sauce, along with the paprika, dry mustard, and a small pinch of ground nutmeg. Stir until all the cheese has melted and the sauce is smooth. Add the par-cooked cavatappi noodles from Step 2 to the cheese sauce, stirring well to coat the noodles evenly. Taste and adjust seasoning as desired. I like to add a touch more salt at this stage to ensure every bite is flavorful. Transfer the cheesy pasta mixture to the prepared casserole dish.

In a small bowl, combine the melted unsalted butter, Panko breadcrumbs, and grated Parmesan cheese. Stir until the breadcrumbs are evenly coated with butter. This mixture will add a delightful crunch to your macaroni and cheese.

Sprinkle the prepared breadcrumb mixture evenly over the macaroni and cheese in the casserole dish. Bake in the preheated oven for 15-20 minutes, or until the mixture is bubbly and the topping is golden. For an extra crispy finish, broil the dish for an additional 3-5 minutes, but be sure to watch closely so the top doesn't burn. Let cool slightly before serving. For a more decadent touch, I sometimes drizzle a little melted butter over the top just after broiling.