Ingredients
1 package (16 ounces) elbow macaroni or fusilli pasta6 tablespoons butter, cubed1/2 cup all-purpose flour4 cups 2% milk, warmed4 cups shredded Gruyere cheese2 cups shredded extra-sharp cheddar cheese2 teaspoons salt3/4 teaspoon freshly ground pepper1/4 teaspoon freshly ground nutmeg 1-1/2 cups panko bread crumbs1/2 cup grated Parmesan cheese2 tablespoons butter, melted
Preparation
Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.
In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat.
Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.
