Classic Baked Macaroni And Cheese

• 8 ounces elbow noodles
• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 1/2 cups shredded sharp cheddar cheese, reserving 1/2 cup for topping (below)
• 1 1/2 cups shredded Gruyere cheese
• 1 bay leaf
• Salt and pepper to taste
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• Topping
• 1/2 cup of reserved shredded sharp cheddar cheese (from above)
• 2 tablespoons unsalted butter, melted
• 1/2 cup panko bread crumbs
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Cook pasta in salted boiling water until al dente. Reserve one cup of cooking water. Preheat oven to 400 degrees. While the oven heats, melt butter in sauce pan and whisk in flour for approximately two minutes. Whisk in milk and add bay leaf and salt and pepper until thick. Remove bay leaf and stir in cheeses (reserve 1/2 cup of cheddar for top). Once melted, stir in pasta and reserved water. Once mixed, pour mixture into buttered baking dish and top with 1/2 cup of cheddar and buttered panko bread crumbs. Bake for 15 minutes and serve.