Preheat the oven to 400°F.
Cook the pasta in salted boiling water 1 minute less than the direction for al dente (cooked through but still firm). Drain well, add butter/oil. Set aside.
In a skillet, melt butter over medium heat. Add flour, stirring constantly until it turns pale brown for about 1-2 minutes.
Gradually pour in milk and cream, whisking constantly for about 4-5 minutes or until béchamel sauce is thick and coats the back of a spoon. Turn off the heat.
Add spices and cheeses. Stir to combine. The cheese doesn't need to melt.
Pour the cheese into pasta, stir to combine.
Transfer the macaroni and cheese mixture into a medium-size baking dish (about 9-inch), sprinkle topping evenly over macaroni with panko breadcrumb, melted butter, and salt mixture.
Bake for about 15-20 minutes or until golden and bubbling. If the pasta becomes bubbly before the top is golden, continue cooking under the broiler for a minute or two to crisp the topping.