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Ingredients
  • ½ pound (8 ounces) macaroni, cavatappi or penne pasta
  • 4 tablespoons unsalted butter, divided, plus more for greasing the pan
  • ¼ cup all purpose flour
  • 2-½ cups whole milk
  • 6 ounces Gruyere, grated (about 2 cups)
  • 4 ounces extra sharp Cheddar, grated (about 1 cup)
  • ¼ cup plus 2 tablespoons Parmigiano-Reggiano
  • ½ teaspoon salt, plus more for the pasta water
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ cup panko bread crumbs
  • ½ teaspoon herbes de Provence or dried thyme
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