Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1/4 teaspoon (1.25g) ground nutmeg (optional)
  • 4 cups (400g) shredded sharp cheddar cheese, divided
  • 1 cup (100g) shredded Gruyere cheese (optional)
  • 1/2 cup (50g) Panko bread crumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/4 teaspoon (1.25g) paprika
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Boil the macaroni according to package directions until al dente. Drain well.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth. Bring to a simmer, whisking constantly.
  3. Reduce heat and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt, pepper, and nutmeg (if using).
  4. Remove from heat and stir in 3 cups of cheddar cheese and Gruyere cheese (if using) until melted and smooth.
  5. Add the drained macaroni to the cheese sauce and stir to coat evenly.
  6. Pour the mac and cheese into the prepared baking dish.
  7. In a small bowl, combine panko breadcrumbs, melted butter, paprika, salt, and pepper.
  8. Sprinkle the remaining 1 cup of cheddar cheese evenly over the mac and cheese. Sprinkle the breadcrumb mixture evenly over the cheese. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
  9. Let cool for a few minutes before serving this easy baked mac and cheese.