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Preheat oven to 350 degrees Fahrenheit. Cook pasta al dente according to package directions but minus 1.5 minutes. Drain pasta and add 2 tablespoons of butter and mix. Set aside.
Make the panko topping by melting 4 tablespoons of butter and adding the panko breadcrumbs and salt to the butter. Mix and set aside.
Mix together the shredded cheddar and shredded Gruyère. Remove 1.5 cups from the 6 cups and set both aside.
Make the roux by melting ½ cup of butter over medium heat in a large pot. Add the flour and stir consistently for one minute. Slowly pour in 2 cups of warmed milk while constantly whisking until smooth. Gradually add in the remaining 3 cups of milk while whisking until smooth and lump free. Continue whisking until it looks like a thick sauce (about 6-9 minutes).
Add in seasonings. Remove from heat and add in 4.5 cups of shredded cheese. Stir until melted. Add in pasta and mix.
Put half of the pasta into a 9x13 baking dish. Sprinkle the remaining 1.5 cups of cheese on top. Put the remaining pasta on top of the cheese. Evenly sprinkle the panko breadcrumbs on top.
Bake in the oven for 20-25 minutes. If the top isn't golden brown, broil for 2 minutes.