16 oz elbow macaroni or fusilli pasta, (1 package)
6 tbsp butter, cubed
½ cup all-purpose flour
4 cup 2% milk, warmed
4 cup gruyere cheese, shredded
2 cup extra-sharp cheddar cheese, shredded
2 tsp salt
¾ tsp freshly ground pepper
¼ tsp freshly ground nutmeg
1½ cups panko bread crumbs
½ cup parmesan cheese, grated
2 tbsp butter, melted
Preheat oven to 350 degrees F. Cook the macaroni in a 6-quart stockpot according to package directions for al dente. Drain; return to pot.
In a large saucepan, melt 6 tablespoons of butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.
Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat.
Transfer to a greased 13x9-inch baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole.
Bake, uncovered, for 30 to 40 minutes or until bubbly and top is golden brown.
Sugar: 6g
:
Calcium: 748mg
Calories: 586kcal
Carbohydrates: 43g
Cholesterol: 79mg
Fat: 33g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 3g
Potassium: 277mg
Protein: 29g
Saturated Fat: 16g
Sodium: 899mg
Vitamin A: 1104IU
Vitamin C: 1mg
