Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1/4 teaspoon (0.5g) ground nutmeg (optional)
  • 4 cups (400g) shredded sharp cheddar cheese, divided
  • 1 cup (100g) shredded Gruyère cheese, divided
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 cup (50g) panko breadcrumbs
  • 1/4 teaspoon (1g) paprika

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain and set aside.
  2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth.
  3. Bring sauce to a simmer, stirring constantly, until it thickens slightly (about 5-7 minutes).
  4. Remove from heat. Stir in salt, pepper, and nutmeg (if using). Gradually add 3 cups cheddar and ½ cup Gruyère, stirring until melted and smooth.
  5. Add cooked macaroni to the cheese sauce and stir to coat evenly.
  6. In a small bowl, combine melted butter, panko breadcrumbs, and paprika.
  7. Pour the mac and cheese into a greased 9x13 inch baking dish. Sprinkle with remaining 1 cup cheddar, ½ cup Gruyère, and breadcrumb topping (if using).
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.