Panko-Crusted Baked Mac and Cheese

Preheat the oven to 375 F.

Drizzle the oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, roughly 6 to 8 minutes, then drain. Set the macaroni aside.

Meanwhile, heat the milk in a small saucepan over medium-low heat. Make sure that you don’t boil it.

Melt 3/4 of the butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove pot from the heat and add the Gruyere, cheddar, 1 teaspoon salt, pepper, dry mustard, Worcestershire sauce and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Melt the remaining 1/4 of the butter then combine it with the panko breadcrumbs, and sprinkle it over the top of the pasta. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.