The Southern Thanksgiving essential: sharp cheddar and Gruyère in a real cheese sauce, baked until the top crackles.
Photo: Texasfoodgawker, CC BY-SA 4.0
Assemble Wednesday (keep the crumbs separate) and refrigerate. Bake Thursday, adding 10 minutes.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Boil the pasta in well-salted water 2 minutes less than the package says. Drain and rinse briefly so it stops cooking.
Melt the butter in a large pot over medium heat, whisk in the flour and cook 2 minutes. Slowly whisk in the warm milk and simmer 5 minutes until it coats a spoon. Off the heat, stir in three-quarters of the cheese, the mustard, cayenne and salt until smooth.
Fold in the pasta and pour it into a buttered 9 by 13-inch dish. Top with the rest of the cheese, then the panko tossed with melted butter.
Bake at 375°F for 30 minutes, until bubbling at the edges and golden on top. Rest 10 minutes so it sets.
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