Ingredients:
- 1 pound (454g) elbow macaroni
- Water for cooking, salted generously
- 4 tablespoons (57g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 3 cups (710ml) whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 8 ounces (227g) sharp cheddar cheese, shredded
- 4 ounces (113g) Gruyere cheese, shredded (optional)
- 2 ounces (57g) Cream Cheese
- 1/2 cup (50g) Panko breadcrumbs (optional)
- 2 tablespoons (28g) melted butter (optional)
- 1/2 cup (50g) Shredded cheese (optional)
Instructions:
- Cook the macaroni according to package directions, but slightly al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Be careful not to brown it too much.
- Gradually whisk in the warm milk, ensuring there are no lumps. Continue whisking until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
- Reduce heat to low. Remove from heat and Stir in salt, pepper, and nutmeg (if using). Add the shredded cheddar cheese and Gruyere (if using), one handful at a time, stirring until completely melted and smooth. Then add cream cheese and stir until fully melted.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- For stovetop mac and cheese: Serve immediately.
- For baked mac and cheese: Transfer the mixture to a greased baking dish. Toss breadcrumbs with melted butter and sprinkle over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
- For broiled mac and cheese: Top with shredded cheese, and broil it to desired color.