okay, i dont follow any recipes when i cook, i just throw this and that together and it usually comes out this side of edible, but this should roughly do it….

gruyere and sharp cheddar mac and cheese with a panko crust

2 cups shredded sharp or xtra sharp cheddar
1 cup shredded gruyere
1/2 small white onion, minced finely
3 T unsalted butter (if you use salted butter dont add any extra salt to the recipe)
3 T flour
3 cups warm milk, warmed on stove top over med low heat
Barilla brand elbow noodles (about half the box)- cook until only al dente, about 5 minutes- it will continue cooking in sauce
salt + pepper to taste and 1 pinch of cayenne

topping

1/4 cup panko- japanese bread crumbs
3 T melted butter
pinch salt

add panko crumbs to melted butter and add a pinch of salt

for the bechamel- put 3T butter in pot and heat over medium until it melts. add the minced onions and cook for about 3 minutes, stirring occasionally. add the flour and stir, cook for 3 minutes. slowly pour in the warm (must be warm or the bechamel will break) milk, whisking constantly to get a smooth consistency. let cook for 5 minutes until thickens. remove pot from heat and dump in cheese, stirring until thoroughly mixed and melted. taste and add salt and pepper if you need it.

add cooked macaroni noodles to sauce and toss to combine. pour in baking dish, and sprinkle panko crust evenly over top.

bake @ 375 for ten minutes. if topping isnt browned nicely, broil for 2 minutes. stay close, the topping will go from golden brown to burnt to a crisp VERY quickly.

let sit at least 5 minutes to set and then enjoy!