Ingredients:

  • 1 pound (454g) elbow macaroni
  • Water for boiling
  • 1 tablespoon (15ml) salt
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 4 cups (946ml) whole milk, warmed
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon white pepper
  • 1 teaspoon salt (or to taste)
  • 8 ounces (227g) sharp cheddar cheese, grated
  • 4 ounces (113g) Gruyère cheese, grated (optional)
  • ½ cup (118ml) heavy cream (double cream)
  • Optional: 1/4 cup (28g) grated parmesan cheese for topping

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt butter in a saucepan over medium heat.
  3. Whisk in flour and cook for 1-2 minutes to form a roux.
  4. Gradually whisk in warm milk, ensuring no lumps form.
  5. Bring to a simmer, stirring constantly, until the sauce thickens (about 5-7 minutes).
  6. Stir in nutmeg, white pepper, and salt.
  7. Remove the béchamel sauce from the heat.
  8. Gradually stir in cheddar and Gruyère (if using) until melted and smooth.
  9. Stir in heavy cream.
  10. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  11. Pour the mixture into the prepared baking dish.
  12. Sprinkle with parmesan cheese (if using).
  13. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  14. Let cool slightly before serving. Enjoy your mac and cheese from scratch!