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Jim's Beer Mac and Cheese Gratin

"This mac and cheese is so delicious! It has beer as a secret ingredient. It honestly is the best mac and cheese I've ever had."

Ingredients :

1/2 pound penne pasta
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups beer (such as Goose Island® Honkers Ale)
1 1/2 cups whole milk
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 pound sharp Cheddar cheese, grated
1/2 pound Gruyere cheese, grated
1/2 cup panko bread crumbs

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
Heat butter in a skillet over medium heat. Whisk flour into melted butter until a thick paste (roux) forms, about 2 minutes. Add nutmeg; cook and stir until incorporated, about 1 minute. Gradually pour beer and milk into roux, whisking constantly until smooth; bring to a boil. Reduce heat to medium low and simmer sauce for 5 minutes; season with salt and pepper.
Remove skillet from heat; stir 2/3 of the Cheddar cheese and 2/3 of the Gruyere cheese into the sauce until melted. Pour sauce over pasta and stir to coat; spoon into the prepared baking dish. Sprinkle remaining Cheddar cheese and Gruyere cheese over pasta mixture; top with bread crumbs.
Bake in the preheated oven until bubbling and cheese is melted, about 40 minutes.