Ingredients
- 6 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 8 ounces sharp cheddar cheese
- 8 ounces milk cheddar cheese
- 8 ounces colby cheese
- dash of cayenne pepper
- dash of freshly grated nutmeg
- salt and pepper, to taste
- 1 pound elbow macaroni
- 1 cup plain panko breadcrumbs
Make it step by step
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and set aside.
- Place 3 tablespoons of butter in a large saucepan. Add the flour and cook over medium heat for about 2 minutes, while stirring constantly.
- Add the milk and cook over moderate heat, whisking constantly until thickened, about 5 minutes. Add half of the cheese and continue to cook over low heat until melted. Stir in the cayenne and nutmeg and season to taste with salt and pepper. Set aside.
- Cook the macaroni per the package instructions until al dente. Drain well. Place the macaroni in the pot.
- Add the cheese sauce to the pasta. Stir in the remaining cheese and mix until well combined. Pour the macaroni in the prepared baking dish.
- Place the panko bread crumbs in a small mixing bowl. Melt the remaining 2 tablespoons of butter in a microwave. Pour the butter into the bread crumbs and season with salt and pepper. Mix well.
- Evenly sprinkle the panko bread crumbs over the macaroni. Place in the oven and bake for 45 minutes until golden brown on top.
- Remove form the oven and let stand for 5 minutes before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Simmer + Sauce, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.