Preheat oven to 375°F (190°C). Cook the macaroni according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms. This is your roux.
1/2 cup unsalted butter, 1/2 cup all-purpose flour
Gradually whisk in the milk, making sure that there are no lumps. Continue whisking until the mixture thickens to a smooth, creamy consistency. Let this simmer for about 5 minutes.
4 cups whole milk
Remove the saucepan from the burner and stir in the salt, pepper, and nutmeg. Add the cheddar and Gruyere cheeses, stirring until melted and smooth.
1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, 4 cups shredded cheddar cheese, 2 cups shredded Gruyere cheese
Add the Cooked macaroni to the cheese sauce and very carefully stir to ensure that everything is coated nicely.
1 pound elbow macaroni
Pour the mac and cheese into a large baking dish.
In a small bowl, combine the panko and melted butter. Sprinkle evenly over the mac and cheese.
1/2 cup panko breadcrumbs, 2 tablespoons melted butter
Bake for 20-25 minutes, or until golden brown and bubbly.
Let cool for a few minutes before serving, to allow the cheese to set. Enjoy your Gourmet Baked Mac and Cheese!
