Ingredients
1 lb elbow macaroni
3-4 cups of grated, mixed cheeses (sharp cheddar, gouda, or gruyere)
¼ cup butter
¼ cup flour
¼ tsp dried thyme
¼ tsp cayenne
⅛ tsp white pepper
¼ tsp Worcestershire sauce
1 tsp salt
pinch of nutmeg
1 tsp Dijon mustard
3 cups milk
½ cup panko breadcrumbs plus 1 tbsp butter
Directions
Preheat oven to 400°.
Melt butter in a saucepan over medium heat. When butter begins to foam, add flour and whisk to combine. Continue whisking for 3 to 4 minutes or until roux is a light blond. Add thyme, cayenne, and pepper, whisking for about a minute. Whisk in 1 cup of milk until combined, then add the remaining milk. Add nutmeg, Worcestershire sauce, and salt then bring to a simmer, whisking occasionally, until it begins to thicken. Reduce heat to medium-low and continue simmering for 8 minutes. Turn the heat off and add cheese (reserve ¾ cup in a small bowl for later use), stir to combine and until cheese is melted. Add dijon mustard and whisk until combined.
Bring 4 quarts of salted water to a rolling boil in a large stock pot. Add macaroni and cook for about 7 minutes or until al dente, stirring occasionally. Remove from heat and drain well.
For a rich and gooey Macaroni and Cheese, use 8 ounces. For a light and luscious dish, use 16 ounces.
Pour thoroughly drained macaroni into an appropriately sized casserole dish, then add the cheese sauce. Distribute the sauce evenly throughout the macaroni by lightly stirring, then top with reserved shredded cheese.
In a small bowl, combine panko breadcrumbs and butter then sprinkle crumbs over the casserole. Transfer to the oven and bake for about 20 minutes or until lightly browned.
Cool for about 5 minutes then serve.