Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) 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
  • 4 cups (400g) shredded sharp cheddar cheese
  • 1 cup (100g) grated Parmesan cheese
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 cup (50g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions to al dente. Drain well.
  3. In the saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a paste forms. This is the Roux.
  4. Gradually whisk in milk, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
  5. Remove from heat and stir in salt, pepper, and nutmeg.
  6. Add cheddar and parmesan cheese, stirring until melted and smooth.
  7. Add the cooked macaroni to the cheese sauce and stir to combine.
  8. In a small bowl, combine melted butter, panko breadcrumbs, and Parmesan cheese.
  9. Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle with breadcrumb topping (if using). Bake for 20-25 minutes, or until golden brown and bubbly.
  10. Let cool for a few minutes before serving.