CHEROKEE MOON BAKERY

Gourmet Three-Cheese Macaroni and Cheese | September 16, 2010

1 pound cavatappi ( or elbow macaroni)
4 cups whole milk
8 tablespoons (1 stick) butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp white Cheddar, grated (2 cups)
1 T. kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/4 cups panko bread crumbs
1/3 cup grated Parmesan cheese

Preheat the oven to 375 degrees F.

Heat a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package. Drain well.

Meanwhile, heat the milk in a small saucepan. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from the heat, add the Gruyere,White Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Melt the remaining 2 tablespoons of butter, combine them with the panko bread crumbs, and sprinkle on the top. Sprinkle on Parmesan cheese. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Serves 8

Note: Buy good quality cheeses. It makes the difference!

Can be mixed 1 day in advance and refrigerated. leave off topping until ready to bake.
Freezes well. Leave off topping until ready to bake. Make sure to completely unthaw first.