Homemade Mac and Cheese Baked

Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to package directions until it is al dente. Drain the pasta well and set it aside.

In a large, oven-safe skillet or Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms and it smells slightly nutty.

Gradually whisk in the warmed whole milk, adding a little at a time to prevent lumps. Continue to whisk until the sauce thickens and comes to a gentle simmer, which should take about 5-7 minutes.

Remove the pan from the heat. Stir in the freshly shredded sharp cheddar and Gruyere cheeses until they are completely melted and the sauce is smooth. Season the cheese sauce with salt, freshly ground black pepper, and freshly grated nutmeg.

Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. If you are not using an oven-safe skillet, pour the mixture into a 9x13 inch baking dish.

In a small bowl, combine the Panko breadcrumbs and grated Parmesan cheese. Sprinkle this topping evenly over the macaroni and cheese. Bake for 25-30 minutes, or until the dish is bubbly and the topping is golden brown and crispy.

Once baked, remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to serve without being too runny.