The Ultimate Macaroni and Cheese

By KeyIngredient

Ingredients

• Topping:
• 3 cups elbow macaroni
• 3 Tbsp butter
• 3 cloves garlic, minced
• 1 tsp chopped fresh thyme
• 1/3 cup all-purpose flour
• 4 cups milk
• 2 Tbsp Dijon mustard
• 1/4 tsp grated nutmeg
• 1/4 tsp each salt and pepper
• pinch cayenne pepper
• 1 1/2 cups shredded Gruyere cheese
• 1 1/2 cups shredded extra-old Cheddar cheese
• 1/2 cup panko
• 1/4 cup grated Parmesan cheese
• 1 Tbsp butter, diced and softened

Preparation

Step 1

In large pot of boiling salted water, cook macaroni according to package directions until al dente. Drain; set aside.

Meanwhile, in large saucepan, melt butter over medium heat; cook garlic and thyme, stirring occasionally, until fragrant, about 2 minutes.

Whisk in flour; cook whisking constantly, for 2 minutes. Pour in milk in slow, steady stream, whisking constantly until smooth; cook, whisking often, until thickened, about 7 minutes.

Whisk in mustard, nutmeg, salt, pepper and cayenne pepper. Stir in cheeses until smooth; stir in macaroni. Scrape into lightly greased 12-cup casserole dish.

In bowl, mix Panko with Parmesan cheese; using fingers, run in butter until mixture resembles coarse sand. Sprinkle over macaroni mixture.

Bake in 400F oven until sauce is bubbly and topping is golden, about 25 minutes. Let stand for 10 minutes before serving.