Ingredients:

  • 1 pound (454g) elbow macaroni
  • Water for boiling
  • 1 tablespoon (15ml) salt for pasta water
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional)
  • 4 cups (400g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Gruyere cheese (optional)
  • 1/2 cup (50g) shredded Monterey Jack cheese
  • 1/2 cup (50g) panko bread crumbs (optional)
  • 2 tablespoons (30g) melted butter (optional)

Instructions:

  1. Boil macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt butter in a large saucepan over medium heat.
  3. Whisk in flour and cook for 1-2 minutes to create a roux.
  4. Gradually whisk in milk until smooth.
  5. Bring to a simmer, stirring constantly, until thickened.
  6. Remove from heat and stir in salt, pepper, and nutmeg (if using).
  7. Add 3 cups of cheddar cheese, Gruyere cheese, and Monterey Jack and stir until melted and smooth.
  8. Pour cheese sauce over cooked macaroni and stir to coat evenly.
  9. Transfer macaroni and cheese to the prepared baking dish.
  10. Sprinkle with remaining cheddar cheese.
  11. (Optional) Combine panko bread crumbs and melted butter in a small bowl. Sprinkle over the top of the mac and cheese.
  12. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
  13. Let stand for 5-10 minutes before serving.