Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 4 cups (400g) shredded cheddar cheese (sharp or medium, your preference!)
  • 1 cup (100g) shredded Gruyere or Monterey Jack cheese (optional, for extra depth of flavor)
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30g) melted unsalted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions, until al dente. Drain well.
  3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until a smooth paste forms (a roux!).
  4. Gradually whisk in milk, constantly stirring to prevent lumps. Bring to a simmer, stirring frequently, until the sauce thickens slightly (about 5-7 minutes).
  5. Remove from heat. Stir in salt, pepper, and nutmeg (if using). Add cheddar cheese and Gruyere/Monterey Jack (if using), stirring until melted and smooth.
  6. Add the drained macaroni to the cheese sauce. Stir to coat evenly. Pour the mixture into the prepared baking dish.
  7. In a small bowl, combine panko breadcrumbs and melted butter.
  8. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake for 20-25 minutes, or until golden brown and bubbly.
  9. Let stand for a few minutes before serving.