Ingredients

1 pound dry macaroni pasta

8 tablespoons butter (1 stick)

1/2 cup all-purpose flour

2 cups whole milk

2 cups half and half

1/2 teaspoon black pepper

Pinch of nutmeg

1 teaspoon garlic powder

1/2 teaspoon dried mustard

3 cups sharp Cheddar cheese, shredded

1 cup white Cheddar cheese, shredded

2 cups Gruyere cheese, shredded

1/2 cup panko breadcrumbs

3 tablespoons butter, melted

1/4 teaspoon seasoned salt

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 (3 quart) baking dish with cooking spray or melted butter and set aside.

Step 2: In a small bowl, combine the panko breadcrumbs, melted butter, and seasoned salt. Set aside for topping.

Step 3: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until just shy of al dente, about 2 minutes less than recommended. Drain and transfer to a large bowl. Drizzle with olive oil or butter and toss to prevent sticking.

Step 4: In a large saucepan over medium-high heat, melt 8 tablespoons butter without browning. Sprinkle in the flour and whisk constantly for about 1 minute to cook out the raw flour taste.

Step 5: Slowly pour in the whole milk in a thin, steady stream while whisking constantly. Add the half and half gradually, continuing to whisk until smooth.

Step 6: Stir in black pepper, nutmeg, garlic powder, and dried mustard. Continue heating and stirring until the sauce simmers and thickens, about 6-8 minutes. It should coat the back of a spoon.

Step 7: Reduce the heat to low. Gradually add the sharp Cheddar cheese in increments, stirring until melted. Repeat with the white Cheddar, then add the Gruyere and stir until the sauce is smooth and creamy. Remove from heat.

Step 8: Pour the cheese sauce over the cooked pasta and stir gently to coat evenly. Taste and adjust seasoning with salt and pepper as needed.

Step 9: Transfer the cheesy pasta to the prepared baking dish and spread it out evenly. Sprinkle the prepared panko topping evenly over the pasta.

Step 10: Bake in the preheated oven for 20 minutes. For a golden, crispy crust, broil for an additional 2-3 minutes, watching carefully to avoid burning.

Step 11: Remove from the oven and let rest for 10 minutes before serving to allow the sauce to set slightly.

Tips & Variations

Use freshly shredded cheese for the creamiest texture and best melt.

Substitute half-and-half with heavy cream for an even richer sauce.

Add cooked bacon or caramelized onions to the cheese sauce for extra flavor.

For a gluten-free option, use gluten-free pasta and substitute gluten-free flour in the roux.

FAQs

Can I use different types of cheese?

Absolutely! Feel free to experiment with cheeses like mozzarella, fontina, or Monterey Jack, but keep a good melting cheese as the base for the creamiest texture.