Ingredients:

  • 1 pound (454g) elbow macaroni pasta
  • Water (for boiling)
  • 1 tablespoon (15ml) salt (for pasta water)
  • 6 tablespoons (85g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg (optional)
  • 4 cups (400g) shredded cheddar cheese
  • 1 cup (100g) shredded Monterey Jack cheese
  • ½ cup (50g) panko breadcrumbs (Optional)
  • 2 tablespoons (28g) melted butter (Optional)

Instructions:

  1. Boil pasta according to package directions, but slightly undercook (al dente). Drain well.
  2. Melt butter in the saucepan. Whisk in flour until smooth and cook for 1 minute (to cook out the flour taste). This creates a roux.
  3. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Simmer until thickened, about 3-5 minutes.
  4. Remove from heat. Stir in salt, pepper, and nutmeg (if using). Add cheddar and Monterey Jack cheese, stirring until melted and smooth.
  5. Add drained pasta to the cheese sauce and stir to coat evenly. Pour into the baking dish.
  6. Combine melted butter and panko breadcrumbs in a small bowl. Sprinkle evenly over the mac and cheese.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
  8. Let cool for a few minutes before serving.