A fancy twist on a classic Macaronit and Cheese dish.
Using a large heavy bottom pot on medium heat add whole butter and flour.
Stir constantly until both are incorporated about 2 minutes.
Next add milk heavy cream and nutmeg.
Whisk all until completely incorporated and thickens, about 4 minutes. Shut off heat.
Fold in Cheddar, Gouda, American cheese.
Whisk until smooth.
In a medium-size pot, add four cups water and Kosher salt. Bring to a boil.
Add elbow macaroni and cook for eight minutes. Strain and allow to cool for five minutes.
Fold in cheese sauce until completely incorporated.
Using a clean, seasoned cast iron skillet, add macaroni.
In a small microwavable bowl add one tbs. butter and Japanese panko and microwave for 20 seconds. Allow to cool.
Once panko has cooled, spread Panko on top of macaroni and broil it until golden brown, about one minute depending on your broiler setting.
Allow to cool for five minutes and garnish generously with gold leaf.