Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water (for boiling pasta)
  • 1 tablespoon (15ml) salt (for pasta water)
  • 6 tablespoons (85g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional)
  • 4 cups (approximately 400g) sharp cheddar cheese, freshly grated
  • 1 cup (approximately 100g) Gruyere cheese, freshly grated (optional)
  • 1/2 cup (50g) panko breadcrumbs (optional)
  • 2 tablespoons (28g) melted butter (optional)

Instructions:

  1. Boil pasta in salted water according to package directions until al dente. Drain well.
  2. Melt butter in a large saucepan over medium heat.
  3. Whisk in flour and cook for 1-2 minutes, stirring constantly, until smooth and golden.
  4. Gradually whisk in milk, a little at a time, ensuring each addition is fully incorporated before adding more.
  5. Bring to a simmer, stirring constantly, and cook until the sauce thickens, about 5-7 minutes.
  6. Stir in salt, pepper, and nutmeg (if using).
  7. Remove from heat and stir in cheddar and Gruyere (if using) until smooth and melted.
  8. Add drained pasta to the cheese sauce and stir to coat evenly.
  9. Pour the macaroni and cheese into the prepared baking dish.
  10. Combine panko breadcrumbs and melted butter in a small bowl (optional). Sprinkle evenly over the mac and cheese (optional).
  11. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  12. Let cool for a few minutes before serving.