Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon (2.5ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 4 cups (450g) shredded sharp cheddar cheese
  • 1 cup (115g) shredded Gruyère cheese
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 cup (50g) panko bread crumbs
  • 1/4 cup (30g) grated Parmesan cheese
  • Pinch of dried parsley (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth and lightly golden.
  3. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, until thickened. Stir in nutmeg, cayenne pepper (if using), salt, and pepper.
  4. Remove from heat and stir in cheddar and Gruyère until melted and smooth.
  5. Add cooked macaroni to the cheese sauce and stir to coat. Pour into a greased 9x13 inch baking dish.
  6. In a small bowl, combine melted butter, panko bread crumbs, Parmesan cheese, and parsley (if using).
  7. Sprinkle topping evenly over the macaroni and cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Prepare best baked mac and cheese recipe!
  8. Let cool slightly before serving.