Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter
  • 6 tablespoons (45g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) ground black pepper
  • 1/4 teaspoon (1.25ml) ground cayenne pepper (optional)
  • 4 cups (400g) sharp cheddar cheese, grated
  • 2 cups (200g) Monterey Jack cheese, grated
  • 1 cup (100g) Gruyere cheese, grated (optional)
  • 1/2 cup (50g) freshly grated Parmesan cheese, divided
  • 1/2 cup (120ml) heavy cream (optional)
  • 1 cup (100g) panko breadcrumbs (optional)
  • 2 tablespoons (30g) melted butter (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Cook macaroni according to package directions until al dente. Drain well.
  2. In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Cook for 2-3 minutes, stirring constantly, until lightly golden.
  3. Gradually whisk in milk, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until sauce has thickened slightly. Stir in salt, pepper, and cayenne pepper (if using).
  4. Remove from heat. Add cheddar cheese, Monterey Jack cheese, Gruyere cheese (if using), and 1/4 cup Parmesan cheese. Stir until all cheese is melted and smooth. Stir in heavy cream (if using).
  5. Add drained macaroni to the cheese sauce and stir gently to combine.
  6. Pour mac and cheese into the prepared baking dish.
  7. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the mac and cheese. Sprinkle remaining Parmesan cheese.
  8. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.