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Stir panko, 1 teaspoon oil, and pinch cayenne together in 8-inch nonstick skillet until combined. Cook over medium heat, stirring frequently, until fragrant and crisp, about 3 minutes. Off heat, transfer panko to bowl and stir in Parmesan.
Heat 2 teaspoons oil in large saucepan over medium heat until shimmering. Add Swiss chard and cook until wilted, about 4 minutes; transfer to bowl. Bring 2 quarts water to boil in now-empty pot.
Add macaroni and 1½ teaspoons salt and cook, stirring often, until tender; drain macaroni and wipe pot dry with paper towels.
Heat remaining 1 tablespoon oil in now-empty pot over medium-high heat until shimmering. Add flour, mustard, remaining pinch cayenne, and ¼ teaspoon salt and cook, whisking constantly, until fragrant and mixture darkens slightly, about 1 minute. Gradually whisk in milk. Bring mixture to boil, whisking constantly. Reduc heat to medium and simmer vigorously, whisking occasionally, until thickened to consistency of heavy cream, about 6 minutes.
Off heat, gradually whisk in Gruyère and cream cheese until co pletely melted and smooth. Stir in macaroni and wilted Swiss chard and cook over medium-low heat until warmed through, abou 2 minutes, Season with salt and pepper to taste and sprinkle v panko mixture. Serve.