Ingredients:

  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 3 cups whole milk
  • 2 cups shredded Gruyère cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Boil the elbow macaroni in salted water for 2-3 minutes less than the package directions until firm. Drain and set aside.
  2. In a saucepan, warm the milk and 4 tbsp butter over medium heat until melted and steaming; do not let it boil.
  3. Remove from heat and stir in the Gruyère and sharp cheddar until smooth. Season with salt, pepper, and nutmeg.
  4. Pour the cheese sauce over the undercooked macaroni in a large bowl and stir until coated.
  5. Transfer the mixture into a greased 9x13 inch baking dish, cover tightly with plastic wrap or foil, and refrigerate for 8 to 24 hours.
  6. Preheat oven to 375°F (190°C). Mix panko, 2 tbsp melted butter, and parmesan cheese in a small bowl.
  7. Sprinkle the breadcrumb mixture over the chilled mac and cheese and bake for 25-30 minutes until the edges bubble and the topping is mahogany-colored.