Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg (optional)
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • 4 ounces (115g) Gruyère cheese, shredded
  • 4 ounces (115g) smoked Gouda cheese, shredded
  • ½ cup (50g) panko breadcrumbs (optional)
  • 2 tablespoons (30g) melted butter (optional)

Instructions:

  1. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt butter in the saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
  3. Gradually whisk in milk, stirring constantly until smooth. Bring to a simmer, then reduce heat and cook, stirring constantly, until thickened (about 5-7 minutes).
  4. Remove from heat and stir in salt, pepper, and nutmeg (if using). Add the cheddar, Gruyère, and Gouda cheeses, stirring until completely melted and smooth.
  5. Add the cooked macaroni to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish.
  6. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the macaroni and cheese (optional).
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly (optional). If not baking, serve immediately.
  8. Let stand for a few minutes before serving.