Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/2 cup (55g) grated Parmesan cheese
  • 1/2 cup (50g) panko breadcrumbs (optional)
  • 2 tablespoons (28g) melted butter (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook pasta according to package directions until al dente. Drain well.
  3. Melt butter in a large saucepan over medium heat.
  4. Whisk in flour until smooth and cook for 1 minute.
  5. Gradually whisk in milk until smooth.
  6. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes).
  7. Remove from heat and stir in salt, pepper, and nutmeg (if using).
  8. Stir in cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted and smooth.
  9. Add the drained pasta to the cheese sauce and stir to combine.
  10. Pour the mac and cheese into the prepared baking dish.
  11. If using topping, combine panko breadcrumbs and melted butter in a small bowl. Sprinkle evenly over the mac and cheese.
  12. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.