Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 tablespoons (57g) unsalted butter, plus extra for greasing
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup (115g) sharp cheddar cheese, grated
  • 1 cup (115g) Gruyere cheese, grated
  • 1/2 cup (57g) Parmesan cheese, finely grated
  • 1/2 cup (50g) panko breadcrumbs (optional)
  • 2 tablespoons (28g) melted butter (optional)

Instructions:

  1. Cook macaroni according to package directions, al dente. Drain and set aside.
  2. Melt butter in a saucepan over medium heat.
  3. Whisk in flour and cook for 1-2 minutes, until a smooth paste (roux) forms.
  4. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
  5. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens.
  6. Remove from heat and stir in salt, pepper, and nutmeg.
  7. Gradually add cheddar, Gruyere, and Parmesan, stirring until melted and smooth.
  8. Add cooked pasta to the cheese sauce and stir to combine.
  9. Pour into the greased baking dish.
  10. Mix panko breadcrumbs with melted butter (optional) and sprinkle over the mac and cheese.
  11. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown. Alternatively, skip the baking and serve immediately for a creamier result. Let stand a few minutes before serving.