Gruyere Baked Mac and Cheese with Panko Topping
Elbow macaroni in a silky Gruyere, cheddar, Colby, and mozzarella sauce under a crunchy golden panko crust.
Equipment
- Large pot
- 2 quart baking dish
- Whisk
- Box grater
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 1 tbsp unsalted butter to toss with the pasta
- ⅔ cup panko breadcrumbs for the topping
- 2 tbsp unsalted butter melted, for the topping
- ⅛ tsp kosher salt for the topping
- 4 tbsp unsalted butter for the sauce
- ⅓ cup all purpose flour for the sauce
- 3 cup whole milk warmed, for the sauce
- 1 cup shredded Gruyere cheese freshly shredded, for the sauce
- ½ cup shredded sharp cheddar cheese freshly shredded, for the sauce
- ½ cup shredded Colby cheese freshly shredded, for the sauce
- 1 cup shredded mozzarella cheese freshly shredded, for the sauce
- ½ tsp kosher salt for the sauce
- 1 tsp garlic powder for the sauce
- ½ tsp onion powder for the sauce
- ½ tsp mustard powder for the sauce
Instructions
Cooking
- Boil. Cook the macaroni until al dente, drain, and toss with 1 tablespoon of butter. Heat the oven to 350 degrees F.
- Top. Mix the panko, melted butter, and 1/8 teaspoon salt in a small bowl.
- Roux. Melt 4 tablespoons of butter, whisk in the flour for 1 minute, then whisk in the warm milk until thick.
- Cheese. Off the heat, stir in all the cheeses and seasonings until smooth.
- Combine. Fold in the pasta and pour into a 2 quart dish with the panko on top.
- Bake. Bake 25 to 30 minutes until golden and bubbling, then rest for 5 minutes.
Notes
Substitutions: Swiss or fontina can replace part of the Gruyere, and shells or cavatappi can replace the macaroni.
Tips: Shred cheese from a block and add it off the heat for the smoothest sauce.
Storage: Refrigerate leftovers for up to 3 days and reheat until the center reaches 165 degrees F.