Baked Macaroni and Cheese with Tomato and Panko Topping

👨‍🍳 Instructions

1. 1

   Preheat oven to 375F (190C). Grease a 9x13 inch baking dish.

2. 2

   Cook macaroni according to package directions until al dente. Drain and set aside.

3. 3

   In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.

4. 4

   Gradually whisk in milk until smooth. Bring to a simmer, stirring, until the sauce thickens, about 5-7 minutes.

5. 5

   Remove from heat. Stir in shredded cheddar and Gruyere cheese until melted and smooth. Season with salt, pepper, nutmeg, and Dijon mustard.

6. 6

   Add the cooked macaroni and diced tomatoes to the cheese sauce and stir to combine.

7. 7

   Pour the macaroni mixture into the prepared baking dish.

8. 8

   In a small bowl, toss panko breadcrumbs with olive oil. Sprinkle evenly over the macaroni and cheese.

9. 9

   Bake for 25-30 minutes, or until bubbling and the panko topping is golden brown and crispy. If the topping browns too quickly, cover loosely with foil.

10. 10

    Let stand for 5-10 minutes before serving.