|3 1/2||cups||Macaroni, Uncooked||elbow|
|1||cup||Panko Bread Crumbs|
|12||ounces||Velveeta Cheese||Cut into 1 inch cubes.|
|10||ounces||Cheese, Cheddar, White, Sharp||1 inch cubes|
|1||pounds||Cheese, Colby, Grated||Really ColbyJack shredded|
|4||ounce||Cream Cheese||Room temperature|
|1 1/2||cups||Cream, Heavy|
|1 1/2||cups||Cream, Half And Half|
|1||teaspoon||Mustard Powder||I use Dijon - hard to find|
|3/25||teaspoon||Nutmeg, Ground||Freshly ground if possible.|
|1||teaspoon||Salt, Morton Kosher|
|1/8||teaspoon||Black Pepper, Ground|
|1||tablespoon||Chives, Chopped Fresh|
Sprinkle the panko over the cheddar-jack and place pan in the oven. Bake for about 30 minutes. When bubbly and starting to brown remove from the oven and sprinkle the chives over top.
Preheat oven to 350. Grease a 9 x 13 pan
Cook pasta as per package instruction to al dente. Drain well and pour into greased pan.
Melt the butter in a pan and add the panko. Stir to slightly toast the panko and mix in the butter. Set aside.
In a large bowl mix cream, half and half, and sour cream. Squeeze cream cheese into pieces and mix into bowl.
Add remaining ingredients (except cheese) down to and including pepper to bowl and mix well with a whisk, trying to break up cream cheese a bit more. It will not be smooth.
Push the cheese cubes (Velveeta and cheddar) into the pasta, trying to distribute evenly. Sprinkle the Gruyere cheese evenly over the top.
Pour cream mixture evenly over the pasta. Shake the pan a bit to get the cream mixture to distribute evenly and fill in some of the holes in the pasta. With your finger push some of the Gruyere down into the pasta. Sprinkle the cheddar-jack cheese over the top.