Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 quarts (4 liters) water
  • 1 tablespoon (15 ml) salt
  • 6 tablespoons (85g) unsalted butter
  • 6 tablespoons (45g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional)
  • 4 cups (400g) shredded cheddar cheese
  • 1 cup (100g) shredded Gruyère cheese (optional)
  • 1/2 cup (50g) grated Parmesan cheese

Instructions:

  1. Bring salted water to a boil, add macaroni, and cook according to package directions (usually al dente). Drain well.
  2. Melt butter in a saucepan over medium heat. Whisk in flour until smooth and cook for 1-2 minutes, stirring constantly.
  3. Gradually whisk in milk, ensuring no lumps form. Continue whisking until the sauce thickens to coat the back of a spoon.
  4. Reduce heat to low. Stir in salt, pepper, and nutmeg (if using). Gradually add cheddar and Gruyère (if using), stirring until melted and smooth.
  5. Add cooked macaroni to the cheese sauce and stir to coat. Pour into a baking dish. Sprinkle with Parmesan cheese. Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly. (You can skip baking and serve straight away for extra creamy mac!).
  6. Let cool slightly before serving.