Ingredients:

  • 1 pound (454g) elbow macaroni pasta
  • 8 cups (1.9 liters) water
  • 1 tablespoon (15ml) salt
  • 6 tablespoons (85g) unsalted butter
  • 6 tablespoons (45g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1 pound (454g) sharp cheddar cheese, shredded
  • 8 ounces (227g) Gruyère cheese, shredded
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30g) melted butter

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and set aside.
  2. Melt butter in the saucepan over medium heat. Whisk in flour until smooth, creating a roux. Cook for 1-2 minutes, stirring constantly.
  3. Gradually whisk in warm milk, ensuring there are no lumps. Continue whisking until the sauce thickens slightly.
  4. Stir in salt, pepper, and nutmeg.
  5. Reduce heat to low. Gradually add shredded cheddar and Gruyère, stirring until melted and smooth. Ensure cheese melts completely and doesn't clump.
  6. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  7. Pour the mac and cheese into the prepared baking dish.
  8. If using, mix panko breadcrumbs with melted butter and sprinkle over the top.
  9. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until golden brown and bubbly. Alternatively, for a super creamy mac, you can skip the baking and serve immediately.
  10. Let cool for a few minutes before serving.