Ingredients:

  • 1 pound (454g) elbow macaroni
  • Water
  • Salt
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dry mustard powder
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1 cup (113g) Gruyère cheese, shredded
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1/2 cup (50g) panko breadcrumbs (optional)
  • 2 tablespoons (30g) melted butter (optional)

Instructions:

  1. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt the butter in the saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes until pale golden.
  3. Gradually whisk in the milk, whisking constantly to prevent lumps.
  4. Bring the sauce to a simmer, then reduce the heat to low and cook, stirring occasionally, for 5-7 minutes, or until thickened.
  5. Stir in the nutmeg, salt, pepper, and dry mustard powder.
  6. Remove the saucepan from the heat and stir in the cheddar, Gruyère, and Parmesan cheese until melted and smooth.
  7. Add the cooked macaroni to the cheese sauce and stir to coat. Transfer to the baking dish. (If desired, mix breadcrumbs with melted butter and sprinkle over top.)
  8. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until bubbly and golden brown (optional).
  9. Let cool slightly before serving.