Ingredients:

  • 1 pound (454g) dried pasta (penne, rigatoni, or macaroni work well)
  • 2 quarts (2 liters) water
  • 1 tablespoon (15ml) salt
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 4 cups (946ml) whole milk, warmed
  • 1/2 teaspoon (2.5ml) ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 8 ounces (227g) sharp cheddar cheese, grated
  • 4 ounces (113g) Gruyère cheese, grated
  • 4 ounces (113g) mozzarella cheese, grated
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and set aside.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux. Slowly whisk in warm milk, a little at a time, until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally, until thickened. Season with nutmeg, salt, and pepper.
  3. Remove the béchamel from heat. Gradually add the grated cheddar, Gruyère, and mozzarella cheese, stirring until completely melted and smooth.
  4. Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour the pasta mixture into the prepared baking dish.
  5. Combine melted butter and panko breadcrumbs in a small bowl. Sprinkle the mixture evenly over the pasta.
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  7. Let cool for a few minutes before serving.