A recipe for homemade, baked macaroni and cheese casserole with a mix of cheeses and panko breadcrumbs. Perfect for holidays and make-ahead dinners.
Preheat the oven to 350° and have ready a greased, 9x13" baking dish.
Have the cheeses grated and set off to the side. It is best if they are close to room temperature when they go into the sauce.
Add the butter to a large saucepan or Dutch oven over medium heat and allow to melt. Sprinkle in the flour and whisk to combine. Allow to bubble for about 2-3 minutes, and begin slowly incorporating slowly drizzling in the cream about a 1/4 cup at a time.
Continue to add the cream in slowly, until it resembles the texture of pudding. Then, you may begin streaming in the remainder, whisking all the while, until it has all been added. Allow the mixture to come to a simmer, whisking occasionally. Simmer for 5-7 minutes, or until thickened slightly.
Whisk in the cream cheese and American cheese slices, Kosher salt, hot sauce and dry mustard.
Remove from the heat and stir in 1 cup Havarti and 1 cup Gruyere cheese until melted. Stir in the cooked elbow pasta and transfer the mixture to the prepared baking dish.
Place the Panko breadcrumbs in a small bowl, and drizzle melted butter over them. Using a fork, toss to combine. Set aside.
Scatter the remaining Havarti and Gruyere cheese over the macaroni. Top with the panko and bake 20 minutes, until golden brown and bubbly.
Try placing Havarti in the freezer for about 15 minutes before grating. It is a very soft cheese, and this will make it easier to grate.