Our Favorite Comfort Food Recipe

GOURMET FOUR CHEESE MACARONI AND CHEESE

Ingredients: 

• 1 lb rotelle pasta (They look like wagon wheels)
• 3⁄4 lb sharp cheddar cheese, shredded (I used an aged 5 year old variety)
• 1⁄2 lb gruyere cheese, shredded
• 1⁄2 cup asiago cheese, shredded
• 1⁄2 cup Fontina cheese, shredded
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk (I used 2%)
• 1 teaspoon onion powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried mustard
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cayenne pepper
• 1 cup panko breadcrumbs 
  Preparation:
• Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
• Toss all the shredded cheeses together in a large bowl, set aside.
• Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
• Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
• Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
• Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
• Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
• Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

Recipe courtesy of: https://www.food.com/recipe/gourmet-four-cheese-macaroni-and-cheese-392409