Creamy Baked Macaroni and Cheese

Instructions

1. 1

   Preheat the oven to 375 F and butter a 9x13-inch baking dish. Bring a large pot of salted water to a boil and cook the macaroni 2 minutes short of package directions so it stays firm. Drain and set aside.

2. 2

   In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes until it smells nutty but stays pale.

3. 3

   Slowly pour in the warmed milk and cream while whisking to prevent lumps. Cook, stirring, for 5 to 6 minutes until the sauce thickens enough to coat the back of a spoon.

4. 4

   Remove from the heat and stir in the mustard, nutmeg, salt, and pepper, then add the cheddar and Gruyere a handful at a time until melted and smooth. Fold in the drained macaroni.

5. 5

   Pour the mixture into the prepared dish. Melt the remaining 1 tablespoon butter, toss with the panko, and scatter evenly over the top.

6. 6

   Bake for 22 to 28 minutes, until bubbling at the edges and the crumb topping is golden brown. Let rest 10 minutes before serving so the sauce sets.