Ingredients
Method
- Preheat oven to 375°F. Grease a 9x13 inch baking dish with margarine.
- Cook macaroni according to package directions until just al dente. Drain and set aside.
- In a large saucepan, melt 4 tablespoons margarine over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to create a roux.
- Gradually whisk in warm milk, about 1/2 cup at a time, whisking constantly to prevent lumps. Cook until sauce thickens, about 5 minutes.
- Remove pan from heat. Add cream cheese first, whisking until completely smooth.
- Add cheddar cheese in handfuls, stirring until melted before adding more. Repeat with gruyere cheese.
- Season with salt, pepper, paprika, and nutmeg. Taste and adjust seasoning as needed.
- Add cooked macaroni to cheese sauce and stir until well coated. Transfer to prepared baking dish.
- Mix panko breadcrumbs with melted margarine and sprinkle over top of mac and cheese.
- Bake for 20-25 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.
Notes
For extra richness, add an extra 2 ounces of cream cheese. Leftovers keep in the refrigerator for 3 days and reheat well in the oven with a splash of milk. You can prepare this dish ahead of time and refrigerate before baking, just add 10 extra minutes to the cooking time.