Ingredients Jump to Instructions ↓

  1. 1 lb. pasta

  2. 8 TB butter (plus some to grease pan)

  3. 4 Cups milk or cream cayenne nutmeg black pepper

  4. 1/4 Cup flour sharp cheddar cheese

  5. 12-18 oz. (3 - 4 Cups) grated gruyere cheese

  6. 8 oz. (2 Cups) grated panko - about a cup

Instructions Jump to Ingredients ↑

  1. Butter a casserole dish and set aside. Melt 2 Tbs. butter in a small sauce pan, toss with panko and set aside. In a medium saucepan, over medium heat, heat milk (or cream). In a high sided skillet, melt 6 Tbs butter. When it bubbles, add flour and whisk. While whisking, slowly pour in hot milk until the mixture bubbles and becomes thick. Remove pan from heat and stir in pepper, cayenne and nutmeg. Then add all but a cup of cheeses. Set aside. Cook pasta according to directions. Rinse with cold water and drain well. Stir pasta into the cheese sauce. Pour mixture into casserole dish. Top with remaining cheese and breadcrumb mixture. Cover with foil and bake on 350 for 20 to 30 minutes. Either uncover and bake until top is browned or let cool and then refrigerate. If you refrigerate it, then let it sit out to room temp. Bake it covered again until it warms up, then uncover it and brown it.


Send feedback