Chef Jeff's adult mac & cheese

This mac & cheese blends sharp cheddar, nutty Gruy?re, and melty Gouda for next-level flavor.

TAMPA, Fla. - Creamy, cheesy and baked to golden perfection. This mac & cheese blends sharp cheddar, nutty Gruyère, and melty Gouda for next-level flavor. Finished with a crisp topping of buttery panko and Italian seasoning, it’s comfort food that feels just a little more grown-up.

Ingredients:

For the cheese sauce:

8 tablespoons (1 stick) unsalted butter, plus more for greasing
½ cup all-purpose flour
4½ cups heavy cream, warmed
2 teaspoons kosher salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (or more if you want extra heat)
4½ cups sharp white cheddar cheese, grated
1 cup grated Gruyère and Gouda (or any blend of melting cheeses you like)

For the pasta:

1 pound elbow macaroni or cavatappi pasta

For the crispy panko topping:

1½ cups panko breadcrumbs
3 tablespoons melted butter
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
¼ to ½ teaspoon crushed red pepper flakes (adjust to your heat preference)
Optional: ½ cup grated Pecorino Romano for extra sharpness

Instructions:

Prepare the baking dish and breadcrumbs:

Preheat oven to 375°F.
Butter a 3-quart casserole dish.
In a medium bowl, combine panko, melted butter, garlic powder, smoked paprika, Italian seasoning, and crushed red pepper flakes. Set aside.

Make the cheese sauce:

In a large skillet, melt 6 tablespoons butter over medium heat.
Whisk in flour and cook for 1 minute until golden and bubbly.
Gradually whisk in warm cream and stir until thickened, about 3 minutes.
Remove from heat and stir in salt, nutmeg, pepper, cayenne and all the grated cheeses. Mix until smooth.

Cook the pasta: