Ingredients

The following ingredients have 12 Servings
  • 1 1/2 Tablespoons Kosher salt (divided)
  • 16 ounces dried elbow macaroni
  • 4 cups (32-ounces) milk (See Tip 1)
  • 8 Tablespoons (1 stick, 4-ounces) unsalted butter, divided
  • 1/2 cup (2.5-ounces) all-purpose flour
  • 2 1/2 cups (10-ounces) Gruyère cheese, shredded
  • 4 1/2 cups (18-ounces) sharp Cheddar cheese, shredded and divided (See Tip 2)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups Panko breadcrumbs (See Tip 3)

Instruction

  • Preheat the oven to 375° F. Spray a 3-quart baking dish with nonstick spray. Set aside.
  • Bring a large pot of water with 1 Tablespoon of Kosher salt to a boil. Add the macaroni and cook according to the directions on the package, for 9 to 10 minutes. Drain and rinse well with cold water; drain completely. Set aside.
  • Melt 6 tablespoons of butter in a large (4-quart) pot; whisk in the flour. Cook over medium heat for 2 minutes, stirring with a whisk. Whisk in the milk and cook for several more minutes, until bubbly and thickened.
  • Remove pan from heat; add 3 cups of the Cheddar cheese, all of the Gruyère cheese, 1/2 tablespoon salt, pepper, and nutmeg. Stir until all of the cheese is melted and the sauce is creamy and smooth.
  • Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
  • Top macaroni and cheese with remaining 1-1/2 cups Cheddar Cheese and Panko breadcrumbs mixed. Dot with remaining butter.
  • May be prepared in advance up to this point, covered, and refrigerated. (See Tip 4)
  • Bake for 40 to 45 minutes, or until the sauce is bubbly and the top is golden brown. (See Tip 5)
  • Yield: 10 to 12 Servings.