Steakhouse Mac & Cheese

Bring a large pot of well-salted water to a boil. Add the pasta (16 oz) and cook according to package directions until just al dente, approximately 6-8 minutes. Drain well and set aside.

Heat the milk (4 ½ cups) in a small saucepan over low heat until warm. Set aside.

In a large, heavy-bottomed pot, melt 6 tablespoons of the butter over low heat. Whisk in the flour (½ cup) and cook for 2-4 minutes, stirring constantly, without browning.

Slowly whisk in the warm milk and cook for another 1–2 minutes, until thickened and smooth.

Remove the pot from the heat and stir in the Gruyère (10 oz), Cheddar (8 oz), salt (1 Tbsp), pepper (½ tsp), and nutmeg (½ tsp). Stir until the cheese is fully melted and the sauce is smooth.

Add the cooked pasta to the cheese sauce and stir well to coat. Spoon into a buttered 3-quart baking dish.

Melt the remaining 2 tablespoons of butter in a skillet over low heat. Add the bread crumbs (1 ½ cups) and toss to coat, then sprinkle evenly over the top of the macaroni and cheese.

Bake for 30minutes or until the sauce is bubbling and the top is lightly browned.

Let rest for a few minutes before serving. Serve while hot.