Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water for boiling, plus salt
  • 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
  • 1/4 teaspoon nutmeg (optional, but recommended!)
  • 12 ounces (340g) sharp cheddar cheese, shredded
  • 4 ounces (113g) Gruyere cheese, shredded
  • 1/2 cup (55g) panko breadcrumbs
  • 2 tablespoons (28g) melted butter

Instructions:

  1. Preheat oven to 375°F (190°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, stirring constantly, until pale golden brown (this is the roux!).
  4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes). Reduce heat to low.
  5. Remove from heat. Stir in salt, pepper, and nutmeg. Add cheddar and Gruyere cheese, stirring until melted and smooth.
  6. Add drained macaroni to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish.
  7. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the macaroni and cheese.
  8. Bake for 20-25 minutes, or until golden brown and bubbly.
  9. Let cool for a few minutes before serving.