Panko-Topped Mac and Cheese | Blue Flame Kitchen

Ingredients

• 1 1/2 cups panko (Japanese-style bread crumbs)
• 2 tbsp salted butter, melted
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 4 cups milk (2%), heated
• 1 cup mashed cooked cauliflower or squash
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp nutmeg
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups macaroni, cooked, rinsed and drained