Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter, plus extra for greasing
  • ½ cup (60g) all-purpose flour, plus extra for dusting
  • 4 cups (950ml) whole milk
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1 cup (110g) Gruyère cheese, shredded
  • ½ cup (55g) Parmesan cheese, grated
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 cup (50g) panko breadcrumbs
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • Pinch of dried parsley (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions until al dente. Drain and set aside.
  3. Melt butter in a large saucepan over medium heat.
  4. Whisk in flour and cook for 1-2 minutes to create a roux.
  5. Gradually whisk in milk, whisking constantly to prevent lumps.
  6. Bring to a simmer, then reduce heat and cook, stirring occasionally, until thickened (about 5-7 minutes).
  7. Stir in salt, pepper, and nutmeg.
  8. Remove from heat and stir in cheddar, Gruyère, and Parmesan until melted and smooth.
  9. Add cooked macaroni to the cheese sauce and stir to coat.
  10. Pour into the prepared baking dish.
  11. In a small bowl, combine melted butter, panko breadcrumbs, garlic powder, salt, and parsley (if using).
  12. Sprinkle breadcrumb mixture evenly over the baked mac 'n' cheese.
  13. Bake for 20-25 minutes, or until golden brown and bubbly.
  14. Let cool slightly before serving.