In a small saucepan filled 2/3s full of water, bring water to a boil. Salt water liberally and add noddles. Cook according to package instructions until al dente. Drain. Meanwhile, measure and prepare the remaining ingredients. Turn the oven to broil.

In the same saucepan melt butter over medium heat. Once melted, whisk in flour until smooth, and cook for 30 seconds to toast off the raw flour flavor. Slowly pour in milk, whisking to evenly combine. Add in the white wine, dijon, salt, and cayenne. Stir continually until sauce thickens, about 3 minutes.

Whisk in cheese until smooth. Heat for an additional minute. Stir in pasta noodles. (It’s perfectly fine to serve as is, but the topping is just so delicious, don’t skip it if you can help it.)

Pour the macaroni in a small enamel baking dish or 2 individual ramekins. Top with the panko and parmesan, then drizzle with olive oil. Place under the broiler until the topping is golden, keeping close watch. Serve immediately. Cheers!