Mac and Cheese
 Ultra-creamy with a blend of three cheeses and topped with golden, crispy panko, this homemade mac and cheese is second to none. Ingredients 1 pound (16 ounces) macaroni, cavatappi or penne pasta 1 stick (½ cup) unsalted butter, divided, plus more for greasing the pan ½ cup all-purpose flour 5 cups whole milk 12 ounces Gruyere, shredded (about 4 cups) 8 ounces extra-sharp Cheddar, shredded (about 2 cups) ⅔ cup grated Parmigiano-Reggiano 1 teaspoon salt, plus more for the pasta water ½ teaspoon ground black pepper ¼ teaspoon ground nutmeg 1 cup panko bread crumbs 1 teaspoon herbes de Provence or dried thyme 1 pound (16 ounces) macaroni, cavatappi or penne pasta 1 stick (½ cup) unsalted butter, divided, plus more for greasing the pan ½ cup all-purpose flour 5 cups whole milk 12 ounces Gruyere, shredded (about 4 cups) 8 ounces extra-sharp Cheddar, shredded (about 2 cups) ⅔ cup grated Parmigiano-Reggiano 1 teaspoon salt, plus more for the pasta water ½ teaspoon ground black pepper ¼ teaspoon ground nutmeg 1 cup panko bread crumbs 1 teaspoon herbes de Provence or dried thyme Instructions Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9x13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water. Meanwhile, melt 6 tablespoons of the butter in a medium pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ½ cup Parmigiano-Reggiano, salt, pepper, and nutmeg. (If the cheese doesn't fully melt off the heat, it's okay to place the pan back over low heat, but do not let the sauce boil.) Add the cooked pasta and stir well. It will be very soupy; that's good. Pour into the prepared baking dish and set aside. In a small skillet over medium heat, melt the remaining 2 tablespoons butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining tablespoon Parmigiano-Reggiano. Bake for 30 to 35 minutes, or until bubbly and golden brown. Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave. Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9x13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water. Meanwhile, melt 6 tablespoons of the butter in a medium pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ½ cup Parmigiano-Reggiano, salt, pepper, and nutmeg. (If the cheese doesn't fully melt off the heat, it's okay to place the pan back over low heat, but do not let the sauce boil.) Add the cooked pasta and stir well. It will be very soupy; that's good. Pour into the prepared baking dish and set aside. In a small skillet over medium heat, melt the remaining 2 tablespoons butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining tablespoon Parmigiano-Reggiano. Bake for 30 to 35 minutes, or until bubbly and golden brown. Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave. Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. Nutrition Information Powered by Per serving (8 servings) Calories: 807 Fat: 45 g Saturated fat: 26 g Carbohydrates: 62 g Sugar: 10 g Fiber: 2 g Protein: 38 g Sodium: 760 mg Cholesterol: 130 mg Per serving (8 servings) Calories: 807 Fat: 45 g Saturated fat: 26 g Carbohydrates: 62 g Sugar: 10 g Fiber: 2 g Protein: 38 g Sodium: 760 mg Cholesterol: 130 mg