Preheat your oven to 375°F (190°C). Grease 6 ramekins or a 12-cup muffin tin with butter or cooking spray. Place them on a baking sheet for easier handling.

Cook the macaroni in salted water for about 2 minutes less than the package directions indicate. You want it slightly underdone as it will continue cooking in the oven. Drain and set aside.

In a medium saucepan, melt the butter over medium heat

Add flour and whisk constantly for 1 minute to make a roux

Gradually pour in the milk while whisking continuously to prevent lumps

Cook until the mixture thickens, about 3-4 minutes

Remove from heat and stir in the cheddar and Gruyère until melted

Add garlic powder, salt, pepper, and nutmeg

Fold in the cooked macaroni until well coated

In a small bowl, combine the melted butter, panko breadcrumbs, and Parmesan cheese until well mixed.

Divide the mac and cheese mixture among the prepared ramekins or muffin cups

Sprinkle each portion with the breadcrumb topping

Bake for 15-20 minutes until golden brown and bubbly