Ingredients:

  • 1 pound (450g) elbow macaroni
  • Salt, for pasta water
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon Dijon mustard
  • 4 cups (400g) sharp cheddar cheese, shredded (reserve 1 cup for topping)
  • 1 cup (100g) Gruyere cheese, shredded (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120g) panko breadcrumbs
  • 2 tablespoons (30g) melted unsalted butter

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  3. Gradually whisk in milk, a little at a time, until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until slightly thickened.
  4. Remove from heat. Stir in nutmeg, cayenne (if using), and Dijon mustard. Add cheddar and Gruyere cheese (if using) in batches, stirring until melted and smooth. Season with salt and pepper to taste.
  5. Add cooked macaroni to the cheese sauce and stir to combine. Pour into a greased 9x13 inch baking dish.
  6. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the macaroni and cheese baked macaroni.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.