Baked Mac and Cheese

Steps

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1. 1
   Fill a large pot with water and bring to a boil. Add about 1 tablespoon of salt to the water—this is essential because pasta absorbs flavor while cooking, not after.
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2. 2
   Shred 10 oz each of sharp cheddar and Gruyère cheese from blocks. Avoid pre-shredded cheese as it contains cellulose to prevent clumping. Set half of each cheese aside for topping later.
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3. 3
   Once water boils, add 1 pound of macaroni and cook until just al dente. Stir occasionally to prevent clumping.
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4. 4
   In a large saucepan over medium heat, melt 1/2 cup unsalted butter. Add 1/2 cup all-purpose flour and whisk continuously for 2-4 minutes until it smells nutty and golden, being careful not to burn it.
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5. 5
   Slowly pour in 3 cups whole milk and 1 cup cream while whisking constantly. The mixture will bubble and thicken; continue whisking until smooth and creamy, about 5 minutes total.
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6. 6
   Add a pinch of nutmeg for traditional béchamel flavor, plus 3/4 tsp salt and 3/4 tsp black pepper. Stir well to combine.
   ▶ ≈5:00
7. 7
   Remove the béchamel from heat. Drain the cooked pasta and fold it into the sauce. Add half of each cheese and stir gently to combine. If the sauce is too hot, let it cool slightly before adding cheese to prevent breaking.
   ▶ ≈5:20
8. 8
   Transfer the mac and cheese mixture into a 9×13 inch baking dish that has been lightly greased with butter. Smooth into an even layer.
   ▶ ≈7:33
9. 9
   In a small skillet over medium-high heat, melt 1/4 cup butter. Add about 1 cup panko breadcrumbs and toss frequently until light golden brown—don't let them get too dark as they'll continue browning in the oven.
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10. 10
    Sprinkle the remaining cheddar and Gruyère cheese over the mac and cheese, then carefully distribute the toasted panko breadcrumbs on top.
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11. 11
    Bake in a preheated 375°F oven for about 30 minutes until the top is golden brown and the edges are bubbling.
    ▶ ≈9:43
12. 12
    Remove from the oven and let cool for a few minutes before serving.
    ▶ ≈9:51