Sorry kids this ones for the adults. Ooogey gooey cheesy goodness! This is the ultimate comfort food.
It also goes quite well with my cheese and pasta obsession.
Thank goodness it will be in the 50's temperature wise here today. I won't be freezing my butt off trick or treating, nor will the kids in their costumes. I hope everyone has a fun and safe Hallloween.
1 box elbow macaroni
1 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1/2 cup Gruyere cheese, grated
1/2 cup extra-sharp Cheddar, grated
1/4 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 tsp onion powder
1 tbs butter
1/2 cup of italian flavored panko breadcrumbs
Preheat the oven to 400 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, salt, pepper, onion powder and nutmeg. Add the cooked macaroni to a casserole dish. Melt 1 tbs butter in sauce pan add bread crumbs mix well. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.