Baked Gruyere and Mozzarella Mac and Cheese (6 Sides)

Preheat the oven to 180°C and prepare an approximately 2.5L baking dish.

Boil about 2.5L water, cook 250g macaroni one minute less than the package time, then drain.

Toss the hot macaroni with 15g unsalted butter and set aside to cool a little while making the sauce.

Combine 2/3 cup panko with 30g melted butter and 1/4 tsp salt for the topping.

Melt 60g butter in a deep saucepan over medium heat and stir in 1/3 cup flour for one minute to make a roux.

Slowly whisk in 3 cups warm milk to remove lumps. Add 3/4 tsp salt and, if using, 1 tsp garlic powder plus 1/2 tsp each onion and mustard powder.

Stir over medium heat for 5–8 minutes until the sauce coats a spoon, then remove from heat and stir in 2 cups Gruyere and 1 cup mozzarella.

Combine buttered macaroni and cheese sauce in the prepared dish and evenly scatter over the buttered breadcrumbs.

Bake at 180°C for about 25 minutes until lightly golden on top; serve promptly without overbaking the sauce.

Refrigerate leftovers in shallow containers within two hours, eat within 3–4 days, and reheat until the center reaches 74°C.