Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water for boiling, generously salted
  • 6 tablespoons (85g) unsalted butter
  • 6 tablespoons (45g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • 4 ounces (115g) Gruyère cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions:

  1. Boil the macaroni according to package directions until al dente. Drain well.
  2. Melt the butter in the saucepan over medium heat.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in the warm milk, a little at a time, until smooth.
  5. Bring to a simmer, stirring constantly, and cook until thickened (about 5-7 minutes).
  6. Stir in the salt, pepper, and nutmeg.
  7. Remove the béchamel from the heat.
  8. Gradually stir in the cheddar and Gruyère cheeses until melted and smooth.
  9. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  10. Pour the mixture into the prepared baking dish.
  11. In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle over the mac and cheese.
  12. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly.
  13. Let the mac and cheese cool slightly before serving.