Rich and Smokie Mac 'n Cheese

In this dish the cheese bubbles over still-firm noodles and up through a crispy panko topping. Delish!

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Ingredients:

• 1 cup of Japanese Panko crumbs
• 4 tablespoons of butter
• 3 cups milk
• 1/4 cup all-purpose flour
• 1 teaspoon of salt
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 1/4 cups (about 9 ounces) grated sharp white cheddar
• 1 cup (about 4 ounces) grated Smoked Gruyere
• 1/2 pound elbow macaroni

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Directions

1. Preheat the oven to 375 degrees.
2. Place panko crumbs in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon of butter, then pour over the panko crumbs and toss. Set aside.
3. In a medium saucepan set over medium heat, heat milk. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, gradually add the flour. Cook, stirring, 1-2 minutes.
4. Slowly pour hot milk into flour-butter mixture while whisking, ensuring you blend through any lumps. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1 1/2 cups cheddar, and 3/4 cups of Smoked Gruyere, taking care that each addition of cheese is fully melted and incorporated before adding the next. Set cheese sauce aside.
6. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
7. Pour the mixture into a buttered 1.5-quart casserole dish. Sprinkle remaining 3/4 cup of cheddar and 1/4 cup of Smoked Gruyere; scatter panko crumbs over the top. Bake until bubbling and lightly browned on top, about 30 minutes. Enjoy!