In large saucepan, melt butter over low heat; whisk in flour and cook for 2 minutes. Slowly whisk in milk; cook over low heat, whisking frequently, until mixture thickens. Whisk in salt, black pepper, allspice, nutmeg and cayenne pepper. Stir in cheeses; remove from heat and cover. Cook pasta in large amount of boiling water for about 10 minutes or until slightly undercooked; drain and stir into cheese sauce. Place 1 cup macaroni mixture in 12-ounce gratin dish; sprinkle with 2 tablespoons panko. Repeat with remaining ingredients to make 24 portions. Refrigerate, covered.
For each serving, to order: Place 1 gratin dish in 350°F oven for 30 minutes or until sauce is bubbling and panko is golden.
Recipe created by Chef Scooter Kanfer-Cartmill