Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water, for boiling
  • 1 tablespoon (15ml) salt, for boiling water
  • 6 tablespoons (85g) unsalted butter
  • 1/3 cup (40g) 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 nutmeg
  • 4 cups (400g) shredded sharp cheddar cheese (plus extra for topping, optional)
  • 1 cup (100g) shredded Gruyere cheese (optional, but highly recommended)
  • 1/2 cup (50g) panko breadcrumbs (Optional)
  • 2 tablespoons (30g) melted butter (Optional)

Instructions:

  1. Boil macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt butter in the saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  3. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  4. Remove from heat. Stir in salt, pepper, and nutmeg. Add cheddar and Gruyere cheese (if using) and stir until melted and smooth.
  5. Add cooked macaroni to the cheese sauce and stir to coat evenly. Transfer to the baking dish.
  6. If using the topping, mix melted butter with panko breadcrumbs and sprinkle over the macaroni and cheese. Sprinkle extra cheddar on top as well, if you so desire.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.