Ingredients:

  • 1 pound (450g) elbow macaroni (or other short pasta shape)
  • 2 tablespoons (30ml) olive oil (optional, to prevent sticking)
  • Salt, for pasta water
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground white pepper (optional, for traditional flavor)
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) sharp cheddar cheese, shredded (about 2 cups)
  • 4 ounces (115g) Gruyere cheese, shredded (about 1 cup)
  • 2 ounces (55g) Parmesan cheese, finely grated (about 1/2 cup)
  • 1/4 cup (60ml) heavy cream (optional, for extra richness)
  • 1/2 cup (50g) panko breadcrumbs (optional)
  • 2 tablespoons (30g) melted butter (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and set aside.
  2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
  3. Gradually whisk in warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce thickens and is smooth. Simmer for 5 minutes, stirring constantly.
  4. Stir in nutmeg, white pepper (if using), salt, and black pepper. Taste and adjust seasoning as needed.
  5. Reduce heat to low. Gradually add the shredded cheddar, Gruyere, and Parmesan cheese, stirring constantly until completely melted and smooth. Stir in heavy cream (if using).
  6. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
  7. Pour the mac 'n' cheese into a greased 9x13 inch baking dish. Mix panko breadcrumbs with melted butter and sprinkle over the top (Optional). Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until golden brown and bubbly.
  8. Let cool slightly before serving.