Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 quarts (4 liters) water
  • 1 tablespoon (15ml) salt
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.2ml) black pepper
  • 1/4 teaspoon (1.2ml) ground nutmeg
  • 8 ounces (225g) smoked Gouda cheese, shredded
  • 4 ounces (110g) sharp cheddar cheese, shredded
  • 1/2 cup (50g) panko breadcrumbs (Optional)
  • 2 tablespoons (30g) melted butter (Optional)

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain well.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until golden. This is your roux, the backbone of the sauce.
  3. Gradually whisk in milk, ensuring there are no lumps. Continue whisking until the sauce thickens (about 5-7 minutes). This is now a béchamel sauce.
  4. Stir in salt, pepper, and nutmeg.
  5. Reduce heat to low. Gradually add the Gouda and cheddar cheese, stirring until completely melted and smooth. Don't let it boil!
  6. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  7. If baking, pour the mac and cheese into the prepared baking dish. Combine panko breadcrumbs and melted butter, then sprinkle over the top.
  8. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until golden brown and bubbly. Alternatively, you can serve stovetop (no baking required).
  9. Let stand for a few minutes before serving.