Baked Mac and Cheese

Steps

1. Heat the oven to 350°F and butter a 9x13-inch baking dish.
2. Bring a large pot of water to a boil and add the 1 tablespoon salt. Cook the macaroni 2 minutes less than the package says, so it is still a little firm, then drain.
3. In the same pot, melt the 6 tablespoons butter over medium heat. Whisk in the flour and cook, whisking, 1 to 2 minutes, until bubbly.
4. Add the milk about 1 cup at a time, whisking out any lumps before adding more. Add the 1 teaspoon salt, dry mustard, garlic powder and pepper.
5. Cook, whisking often and scraping the bottom, 8 to 10 minutes, until the sauce thickens enough to coat a spoon and just starts to bubble.
6. Take the pot off the heat and stir in the cheddar and Gruyere a handful at a time until smooth. Taste for salt, then stir in the macaroni; it should look very saucy.
7. Pour into the dish and spread it out. Stir the panko, Parmesan and melted butter together and sprinkle over the top.
8. Bake uncovered 25 to 30 minutes, until the sauce bubbles at the edges and the topping is golden. Let stand 10 minutes before serving.

Good to know

• Make ahead: rinse the drained macaroni under cold water, mix it with the sauce, spread in the dish and let cool. Cover and refrigerate up to 2 days, then add the topping and bake covered 30 minutes and uncovered 20 to 25 minutes more, until the center reaches 165°F.
• To freeze, wrap the assembled, unbaked dish without the topping and freeze up to 3 months. Thaw overnight in the fridge, then top and bake as for make-ahead.
• Shred the cheese from a block. Bagged shredded cheese is coated to keep the shreds apart, which can leave the sauce gritty.
• Swap: Monterey Jack, Colby or more cheddar can replace the Gruyere. Reheat leftovers in the microwave with a spoonful of milk.