Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water, for boiling
  • 1 tablespoon (15ml) salt, for pasta water
  • 6 tablespoons (85g) unsalted butter
  • 6 tablespoons (45g) all-purpose flour
  • 3 cups (710ml) 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 (approx. 450g) shredded sharp cheddar cheese, divided
  • 1 cup (approx. 115g) shredded Gruyere cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions for al dente. Drain well and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 2-3 minutes to create a roux. It should be smooth and pale golden.
  3. Gradually whisk in milk, ensuring no lumps form. Continue whisking until the sauce thickens to coat the back of a spoon (about 5-7 minutes).
  4. Remove from heat and stir in salt, pepper, and nutmeg (if using). Add 3 cups of the cheddar cheese and the Gruyere (if using), stirring until melted and smooth.
  5. Stir the cooked macaroni into the cheese sauce until well coated. Pour into the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.
  6. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
  7. Let cool for a few minutes before serving. This prevents cheese sauce volcanos!