Homemade Mac and Cheese Baked

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter. Cook the elbow macaroni according to package directions until it is al dente. Drain the pasta well and set it aside.

In a large saucepan or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux. It should be light golden in color.

Gradually whisk in the warmed whole milk, a little at a time, ensuring there are no lumps. Continue to whisk until the sauce thickens and begins to simmer, about 5-7 minutes. Keep the heat at medium-low to prevent scorching.

Remove the saucepan from the heat. Add 3 cups of the shredded sharp cheddar cheese and all of the shredded Gruyere cheese to the sauce. Stir until the cheeses are completely melted and the sauce is smooth and creamy. Season with salt, black pepper, and a pinch of nutmeg.

Add the cooked and drained macaroni to the cheese sauce. Stir gently until all the pasta is evenly coated with the rich, creamy cheese sauce. Ensure every piece is covered for maximum flavor.

Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top, followed by the Panko breadcrumbs. Bake for 25-30 minutes, or until the top is golden brown and bubbly. Let it rest for a few minutes before serving.