Instructions
- Cook Pasta according to package directions. Drain and set aside.
- In a large saucepan, melt Butter from Breadcrumb Topping group over medium heat. Add Panko Bread Crumbs, Parmesan Cheese, and Thyme and cook, stirring constantly, until golden brown. Remove from heat and set aside.
- In the same saucepan, melt Butter from Cheese Sauce group. Whisk in Flour and cook for 2-3 minutes, creating a roux.
- Gradually whisk in Milk and Heavy Cream until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and simmer for 8-10 minutes, or until sauce has thickened. Stir in Nutmeg, Salt, and White Pepper.
- Remove from heat and stir in Gruyere Cheese, Fontina Cheese, White Cheddar Cheese, and Parmesan Cheese until melted and smooth.
- Add cooked Pasta to the Cheese Sauce and stir to combine.
- Pour mac and cheese into a greased 9x13 inch baking dish.
- Sprinkle with Breadcrumb Topping.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown.
