Ingredients:

  • 1 pound elbow macaroni (450g)
  • 6 tablespoons unsalted butter (85g)
  • 1/4 cup all-purpose flour (30g)
  • 3 cups whole milk (720ml)
  • 1 cup heavy cream (240ml)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 8 ounces sharp cheddar cheese, grated (225g)
  • 4 ounces Gruyere cheese, grated (115g)
  • 1 cup panko breadcrumbs (50g)
  • 2 tablespoons unsalted butter, melted (30g)
  • 1/4 cup grated Parmesan cheese (20g)
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Cook elbow macaroni 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, until a smooth paste (roux) forms.
  3. Gradually whisk in milk and cream until smooth. Bring to a simmer, stirring constantly to prevent scorching. Reduce heat and simmer for 5 minutes, allowing the sauce to thicken slightly.
  4. Season with salt, pepper, and nutmeg.
  5. Remove from heat and gradually stir in the cheddar and Gruyere cheese until melted and smooth.
  6. Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into a greased 9x13 inch baking dish.
  7. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, salt, and pepper.
  8. Sprinkle the breadcrumb mixture evenly over the mac and cheese recipe.
  9. Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until golden brown and bubbly.
  10. Let cool slightly before serving.