Ingredients:

  • 1 pound Elbow Macaroni
  • 2 Tbsp Salt (for boiling water)
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 4 cups Whole Milk (Warmed slightly)
  • 1 tsp Dijon Mustard
  • 1/8 tsp Ground Nutmeg
  • 1 tsp Salt (to taste)
  • 1/2 tsp Freshly Ground Black Pepper (to taste)
  • 2 cups Sharp Cheddar, grated
  • 1 cup Gruyère or Monterey Jack, grated
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Melted Unsalted Butter (for topping)
  • 1/4 cup Parmesan Cheese, finely grated

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Grate all cheeses and set aside.
  2. Bring a large pot of salted water to a rolling boil. Add macaroni and cook for 1 minute less than package directions (it should be slightly underdone, or al dente). Drain well.
  3. In a medium-large saucepan over medium heat, melt the 4 Tbsp of butter. Whisk in the flour constantly for 2 minutes until smooth and sandy—this is your roux. Do not let it brown.
  4. Gradually whisk in the warm milk, pouring slowly to prevent lumps. Increase heat to medium-high and whisk continuously until the sauce thickens enough to coat the back of a spoon (about 5–8 minutes). Bring it just to a simmer, but do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in Dijon mustard, nutmeg, salt, and pepper. Immediately add the grated Cheddar and Gruyère, stirring gently until completely melted and smooth.
  6. Fold the slightly undercooked macaroni into the cheese sauce until everything is evenly coated. Transfer the mixture to the prepared baking dish.
  7. In a small bowl, combine the Panko breadcrumbs, 2 Tbsp melted butter, and Parmesan cheese (if using). Toss until the crumbs are evenly moistened.
  8. Sprinkle the Panko mixture evenly over the macaroni. Bake for 25 minutes until the sauce is bubbling hot around the edges.
  9. Increase the oven temperature to broil (grill) or set to 450°F (230°C). Broil for 1–3 minutes, watching constantly, until the topping is deep golden brown and crisp.
  10. Let the mac and cheese rest for 5 minutes before serving. This allows the sauce to set up beautifully.