Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter, divided
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded fontina cheese
  • 1/2 cup (50g) shredded Gruyere cheese (optional, but adds depth)
  • 1/4 cup (60ml) heavy cream (optional, for extra richness)
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 cup (40g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • Pinch of garlic powder (optional)

Instructions:

  1. Cook macaroni according to package directions to al dente. Drain and set aside.
  2. Melt 4 tablespoons of butter in the saucepan. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  3. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened. Season with salt, pepper, and nutmeg.
  4. Remove the saucepan from the heat and stir in cheddar, fontina, and Gruyere (if using) until melted and smooth. Stir in heavy cream (if using).
  5. Add the cooked macaroni to the cheese sauce and stir to coat. Pour the mixture into the prepared baking dish.
  6. In a small bowl, combine melted butter, panko breadcrumbs, Parmesan cheese, and garlic powder (if using).
  7. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. Dot with remaining 2 tablespoons of butter.
  8. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.