Cook Pasta according to package directions. Drain and set aside.
In a small bowl, combine Panko Bread Crumbs and Parmesan Cheese. In a separate small bowl, melt Butter. Toss breadcrumb mixture with melted butter. Set aside.
In a large saucepan, melt Butter from Cheese Sauce. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened.
Remove from heat and stir in Nutmeg, Salt, and White Pepper.
Add Sharp Cheddar Cheese, Gruyere Cheese, and Parmesan Cheese, stirring until melted and smooth.
Add cooked Pasta to the Cheese Sauce and stir to combine.
Pour into a baking dish and sprinkle with breadcrumb topping.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Ingredients
6
1 pound450 gElbow Macaroni
1/2 cup115 gButter
1/3 cup40 gAll-Purpose Flour
4 cups950 mLWhole Milk
1/4 tsp1.25 mLNutmeg-ground
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite Pepper
3 cups300 gShredded Sharp Cheddar Cheese
1 cup100 gShredded Gruyere Cheese
1/2 cup50 gShredded Parmesan Cheese
1/2 cup60 gPanko Bread Crumbs
2 tbsp30 mLMelted Butter
1 tbsp15 mLParmesan Cheese-grated
Equipment
Large pot
Large saucepan
Whisk
Baking dish
Small bowls
Instructions
Cook Pasta according to package directions. Drain and set aside.
In a small bowl, combine Panko Bread Crumbs and Parmesan Cheese. In a separate small bowl, melt Butter. Toss breadcrumb mixture with melted butter. Set aside.
In a large saucepan, melt Butter from Cheese Sauce. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened.
Remove from heat and stir in Nutmeg, Salt, and White Pepper.
Add Sharp Cheddar Cheese, Gruyere Cheese, and Parmesan Cheese, stirring until melted and smooth.
Add cooked Pasta to the Cheese Sauce and stir to combine.
Pour into a baking dish and sprinkle with breadcrumb topping.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
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