1/2 C. panko bread crumbs

1 tsp. melted butter

1/2 C. (1 stick) of butter

1/2 C. flour

5 C. of milk

1/2 tsp. dry mustard

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1/8 tsp. nutmeg

1 tsp. salt

1 bay leaf

4 C. of shredded mild cheddar cheese, divided

3 C. of shredded Swiss Gruyere cheese

1 pound shells or elbow macaroni, cooked according to package directions in salted water

1/2 C. of heavy cream

 

Preheat oven to 350 degrees. Cook pasta al dente according to package directions and set aside. Toss the panko bread crumbs with melted butter on a small baking pan. Toast bread crumbs at 350 until lightly browned, about 10 minutes. Set aside to cool. In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling, about 2 minutes. Remove from heat and whisk in milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt, and bay leaf. Heat and stir until boiling, then reduce heat to a low simmer and cook 30 minutes, stirring occasionally. Remove bay leaf. Stir in 3 C. of the cheddar cheese and all the Gruyere until melted. Pour the sauce over cooked pasta in a large bowl, stirring until pasta is coated. Pour the mac and cheese into a well-buttered casserole. Sprinkle the remaining 1 C. of cheddar cheese on top, and then the toasted bread crumbs. Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes. Put under a preheated broiler for 5 minutes to brown top.