Baked Mac and Cheese



1 box of elbow macaroni

4 tablespoons of flour

2 cups of milk

½ lb gouda shredded

½ lb gruyere shredded

½ lb extra sharp cheddar shredded

1 egg

1 stick of unsalted butter

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 teaspoon ground mustard

¼ teaspoon ground nutmeg



1 cup panko crumbs



Preheat oven to 350 degrees Fahrenheit


  1. Bring 6 cups of water to a boil, add some salt and olive oil, box of elbow macaroni, cook stirring every so often for 8 minutes, drain it and set aside

  2. In a large nonstick heavy saucepan over medium high heat melt half the butter until it bubbles, add the flour, stir the roux constantly, cooking until it turns a light brown color

  3. Add the milk to the roux stirring, bring to a simmer, reduce heat slightly, add granulated garlic, granulated onion, mustard and nutmeg, stir until it thickens

  4. Add in the shredded cheese folding in so that it melts, stir in the egg, add some salt and pepper, remove from heat

  5. Melt the rest of the butter and toss the panko crumbs with it, add some more salt and pepper

  6. Add the macaroni to an ungreased 8”x8” glass baking dish, fold in the cheese mixture, top evenly with the panko mixture

  7. Place in the oven for 30 minutes, remove and let stand for 15 minutes, serve