Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 tablespoons (56g) unsalted butter, divided
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 cups (approx. 400g) shredded cheddar cheese, divided
  • 1 cup (approx. 100g) shredded Gruyère cheese (optional)
  • 1/2 cup (50g) panko breadcrumbs (optional)
  • 2 tablespoons (28g) melted butter (optional)

Instructions:

  1. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt 4 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth.
  3. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, stirring constantly. Add salt, pepper, and nutmeg (if using).
  4. Reduce heat to low and gradually stir in 3 cups of cheddar cheese and the Gruyère cheese (if using), until melted and smooth.
  5. Add the cooked macaroni to the cheese sauce and stir to combine. Pour the mixture into a greased 9x13 inch baking dish.
  6. In a small bowl, combine panko breadcrumbs and melted butter (if using). Sprinkle evenly over the mac and cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. This baked mac and cheese recipe is very easy.
  8. Let cool for a few minutes before serving. Enjoy this baked mac and cheese recipe!