Baked Macaroni and Cheese

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Fill a large pot with salted water and place it on the stovetop. Bring the water to a rolling boil, then carefully add the shells and cook, stirring occasionally, until they are tender yet still retain some firmness when bitten into, approximately 9 minutes.

Despite the heat, place a suitable Dutch oven in your oven that can withstand high temperatures. Melt butter and flour in the hot pot, stirring constantly to ensure a smooth mixture; then pour in milk and heavy cream, whisking continuously until the mixture reaches a boil. Continue to cook for an additional 2 minutes, stirring constantly throughout this time frame.

Reduce the heat to a lower setting and continue to stir until your cheese sauce thickens, taking around 10 minutes.

Gradually combine the melted cheeses into your sauce until it reaches a smooth consistency. If necessary, increase the heat to maintain stirring while doing so; however, keep in mind that you must continue stirring during this process.

In a separate bowl, mix together the panko bread crumbs, salt, garlic salt, black pepper, onion powder, and taco seasoning. Sprinkle the cooked pasta with just enough of these bread crumbs to coat most of its surface; you should still be able to see some pasta visible underneath the bread crumbs.

Place your prepared macaroni mixture in the preheated oven and bake for 20 minutes. Turn on your oven's broiler and continue to cook until the crust is golden brown and crispy, approximately 3-5 minutes.

Remove your dish from the oven and let it sit for at least 15-20 minutes before serving.