Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) whole milk
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups (450g) shredded sharp cheddar cheese
  • 1 cup (115g) shredded Gruyère cheese
  • 1/2 cup (60g) grated Parmesan cheese, plus extra for topping
  • 1/2 cup (60g) Panko breadcrumbs
  • 2 tablespoons (28g) melted unsalted butter

Instructions:

  1. Cook the macaroni according to package directions for al dente. Drain well and set aside.
  2. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes, until thickened.
  4. Remove from heat and stir in nutmeg, salt, pepper, and cayenne pepper (if using).
  5. Add cheddar, Gruyère, and Parmesan cheese, stirring until melted and smooth.
  6. Add the cooked macaroni to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish.
  7. In a small bowl, combine Panko breadcrumbs and melted butter.
  8. Sprinkle the breadcrumb mixture evenly over the macaroni. Sprinkle with extra Parmesan cheese, if desired.
  9. 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.