Ingredients:

  • 8 oz elbow macaroni
  • Salt, for the pasta water
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 tsp Dijon mustard
  • 1/2 tsp nutmeg
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs (optional)
  • 2 tbsp unsalted butter, melted (optional)
  • Extra cheese for topping (optional)

Instructions:

  1. Boil salted water in a large pot.
  2. Add macaroni and cook until al dente (about 8-10 minutes), then drain and set aside.
  3. In a saucepan over medium heat, melt butter.
  4. Whisk in the flour to create a roux, cooking for about 1-2 minutes until golden.
  5. Gradually add milk, whisking constantly until the mixture thickens (about 5-7 minutes).
  6. Stir in Dijon mustard, nutmeg, salt, and pepper.
  7. Remove from heat and add shredded cheeses, stirring until melted and smooth.
  8. Mix cooked pasta into the cheese sauce until evenly coated.
  9. Transfer to a greased baking dish.
  10. In a small bowl, combine breadcrumbs with melted butter and sprinkle over the cheese mixture.
  11. Add extra cheese on top if desired.
  12. Preheat oven to 350°F (175°C).
  13. Bake for 20-25 minutes or until golden and bubbly.
  14. Let rest for a few minutes before serving.