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You will need two 12 cup muffin pans
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Preheat the oven to 400 degrees
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For the panko mix: Mix the panko, gruyere, olive oil and garlic together and set aside.
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For the mac and cheese: Cook the macaroni according to the package directions.
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Drain and set aside.
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Melt the butter in a saucepan over medium heat. Whisk in the flour, white wine and cook for 1 minute.
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Add the half and half and whisk constantly until the mixture thickens. Reduce the heat to low, add Worcestershire sauce and salt and pepper to taste.
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Slowly fold in the mild cheddar and sharp cheddar cheese and heat throughout until all the cheese is melted, about 10-15 minutes. Fold the cooked macaroni into the cheese mixture.
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Spray muffin pans with nonstick cooking spray and dust with the panko mix.
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Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes. Remove the pans and lower the temperature to 350 degrees.
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Carefully fill the cups the rest of the way with the mac and cheese, packing tightly. Bake until golden brown, about 10 minutes.
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Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more.
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Let the muffins cool before removing them from the pan. Repeat with the remaining macaroni and cheese and panko