Creamy Dreamy Macaroni and Cheese Recipe No Soggy Bottom

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, until al dente. Drain well and set aside.
2. In the saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (the roux).
3. Gradually whisk in the milk, ensuring no lumps form. Cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
4. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg (if using). Add the cheddar and Gruyere cheese, stirring until melted and smooth. Stir in the heavy cream (if using).
5. Add the cooked pasta to the cheese sauce and stir to combine, ensuring the pasta is evenly coated.
6. Pour the mac and cheese into the prepared baking dish.
7. In a small bowl, combine the panko breadcrumbs and melted butter (optional). Sprinkle evenly over the mac and cheese.
8. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
9. Let the mac and cheese cool for a few minutes before serving. This helps the sauce to thicken slightly.