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5 from 1 vote

Baked Mac and Cheese with Crispy Panko Topping

This Mac and Cheese is loosely based off Ina Garten's recipe with layers of gruyere & cheddar, nutmeg, & a crispy panko topping.
Serves 8-10 as a main dish, and about 14-16 as a side dish.
Servings 10

Ingredients

  • 1 pound elbow macaroni (or other short-cut pasta)
  • 1 tablespoon oil
  • 1 quart milk (4 cups)
  • 1/2 cup all-purpose flour
  • 8 tablespoons unsalted butter (divided)
  • 12 ounces grated Gruyere cheese (about 4 cups)
  • 8 ounces sharp cheddar cheese (about 2 cups)
  • 1 tablespoon salt (plus a little more to salt the water)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground mustard powder
  • 1/2 teaspoon garlic salt
  • 1½ cups panko bread crumbs

Instructions

  • There will be several elements to prepare so I like to be sure to measure everything out first for this recipe.
    Grate the cheeses and set aside. Measure out the milk and flour, and set aside. Then measure out the spices and set aside.
    Divide the butter into one 6-tablespoon piece and one 2-tablespoon piece. Set aside.
  • To begin the recipe, preheat the oven to 350°F.
  • In a large pot of water, drizzle the 1 tablespoon of oil, and add a little salt to the water. Cook the pasta according to the package directions.
    Be sure to cook al dente as the pasta will continue cooking when it goes into the oven.
  • While the pasta is cooking, prepare your sauce. In a small saucepan, heat the milk over medium low heat until warm to the touch (but do not boil it or scald it).
  • In a separate large pot, melt 6 tablespoons of butter and then add the flour. Whisk flour into butter to form a roux, over low heat for 2 minutes, stirring constantly. While whisking, add the hot milk and cook for 2-3 minutes more, until the mixture is slightly thickened and smooth.
  • Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, nutmeg, garlic salt, and mustard powder.
    Whisk until smooth and then pour over cooked pasta and mix well.
  • Pour the pasta into a 9x13" baking dish.
  • Melt the 2 tablespoons of butter and mix them with the panko bread crumbs.
  • Sprinkle the panko mixture over the macaroni and bake for 15-20 minutes until the panko is golden brown, and the pasta is lightly bubbling.
  • Remove from oven and enjoy!