Ingredients
Scale
- 1 lb. elbow macaroni
- 4 Tbsp. unsalted butter, divided
- 2 Tbsp. all-purpose flour
- 2 cups milk
- 2/3 lb. grated Cheddar
- 2/3 lb. grated Double Gloucester
- 2/3 lb. grated GranQueso
- Salt and black pepper
- 1 cup Italian seasoned Panko breadcrumbs
Instructions
- Cook the macaroni according to package instructions.
- Drain and rinse with cold water to stop the cooking. Set aside.
- Preheat oven to 350 F.
- In a small skillet over medium heat, melt 2 Tbsp. butter and add the breadcrumbs. Cook until crumbs absorb the butter and become toasty. Remove from heat and set aside.
- In a medium saucepan over medium heat, melt 2 Tbsp. butter.
- Sprinkle the flour into the butter and stir with a whisk, cooking for 2 minutes.
- Whisk the milk into the flour mixture, working out any lumps.
- Cook until the sauce thickens, about 2 minutes.
- Remove from the heat and add the three cheeses.
- Stir until melted and smooth.
- Season with salt and pepper.
- Pour cooled macaroni into a large mixing bowl.
- Fold the cheese sauce into macaroni and fully combine.
- Pour the mac and cheese into a shallow pan and sprinkle with breadcrumbs.
- Bake for 20 minutes or until heated through and the cheese is perfectly melted.
- Serve warm.