Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water, for boiling
  • 1 tbsp salt, for pasta water
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • 4 ounces (110g) Gruyere cheese, shredded
  • 4 ounces (110g) Monterey Jack cheese, shredded
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30ml) melted unsalted butter

Instructions:

  1. Boil macaroni according to package directions for al dente. Drain well and set aside.
  2. Melt butter in saucepan, whisk in flour to form a roux. Cook for 1-2 minutes, stirring constantly. Gradually whisk in warm milk until smooth. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes). Stir in salt, pepper, and nutmeg.
  3. Remove from heat. Gradually whisk in cheddar, Gruyere, and Monterey Jack until melted and smooth.
  4. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  5. Combine panko breadcrumbs and melted butter in a small bowl.
  6. Pour the mac & cheese into the baking dish. Sprinkle with the panko topping (if using).
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  8. Let cool for a few minutes before serving.