Ingredients:

  • 1 pound (450g) elbow macaroni pasta
  • Water, for boiling
  • 1 tablespoon (15ml) salt, for pasta water
  • ½ cup (115g) unsalted butter, plus extra for greasing
  • ½ cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • ½ teaspoon (2.5ml) ground nutmeg
  • ½ teaspoon (2.5ml) ground white pepper
  • 1 teaspoon (5ml) salt, or to taste
  • ¼ teaspoon (1.25ml) black pepper, freshly ground
  • 4 cups (400g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Gruyère cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (57g) panko breadcrumbs
  • 2 tablespoons (30g) unsalted butter, melted

Instructions:

  1. Boil pasta according to package directions until al dente. Drain and set aside. Important: Don't overcook the pasta!
  2. Melt butter in a saucepan over medium heat.
  3. Whisk in flour until smooth (a roux forms). Cook for 1-2 minutes, stirring constantly. This is crucial to avoid a floury taste.
  4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  5. Remove from heat and stir in nutmeg, white pepper, salt, and black pepper.
  6. Stir in cheddar, Gruyère, and Parmesan cheese until melted and smooth.
  7. Add the cooked pasta to the cheese sauce and stir to coat evenly.
  8. In a small bowl, combine panko breadcrumbs and melted butter.
  9. Pour the mac and cheese mixture into the greased baking dish.
  10. Sprinkle the breadcrumb topping evenly over the top.
  11. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  12. Let stand for 5-10 minutes before serving. Gives the cheese sauce a chance to set up a bit.