Five Cheese Macaroni and Cheese with Panko Crust

• Produce

  • 2 tsp Powdered garlic

• Condiments

  • 1 tbsp Mustard powder

• Pasta & Grains

  • 1 lb Shape pasta, dried small

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 2 1/2 tsp Kosher salt
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Pepper, fresh ground

• Bread & Baked Goods

  • 2 cups Panko

• Dairy

  • 12 tbsp Butter, unsalted
  • 2 cups Cheddar, grated sharp white
  • 1 cup Gouda, grated
  • 1 cup Havarti, grated
  • 3/4 cup Heavy cream
  • 1 cup Parmesan, grated
  • 4 cups Whole milk

• Other

  • 1 cup Grated munster

Found on thesuburbansoapbox.com

Description

Ingredients

• For the topping:
• 4 tablespoons unsalted butter
• 2 cups panko (Japanese breadcrumbs)
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan
• 1/2 teaspoon kosher salt
• For the macaroni:
• 1 pound dried small shape pasta
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 3/4 cup heavy cream
• 1/2 teaspoon ground nutmeg
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper
• 1 tablespoons mustard powder
• 2 cups grated extra-sharp white cheddar
• 1 cup grated havarti
• 1 cup grated munster
• 1 cup grated gouda
• 1/2 cup grated Parmesan

Directions

• Preheat oven to 400°F.
• Coat a 9x13 inch baking dish with cooking spray and set aside.
• Bring a large covered pot of salted water to a boil over medium-high heat.
• In a large skillet over medium heat, heat the butter until butter foam subsides. Add panko and garlic powder. Stirring constantly, cook until crumbs are golden brown, 4 to 6 minutes. Transfer panko mixture to a bowl and stir in 1/2 cup Parmesan and salt. Set aside.
• Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy). Drain pasta and set aside. In a large pot over medium-low heat, melt the butter. Sprinkle the flour over the butter, whisking to combine and make a roux. (It will look like a paste.) Continue cooking, stirring constantly with a wooden spoon, until the roux is golden brown, about 4 minutes. Slowly add the milk and cream, whisking constantly to incorporate and create a béchamel sauce. Stir in the nutmeg. Increase the heat to medium-high and bring the sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 4-5 minutes.
• Stir in the salt, pepper, and mustard powder. Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat.
• Stir the drained pasta into the sauce and toss to coat. Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil. Sprinkle topping evenly over pasta. Bake until golden and bubbling, approximately 20-25 minutes. Allow to cool 15 minutes before serving.