Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water for boiling
  • Salt for pasta water (about 1 tablespoon, 15ml)
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) ground black pepper
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional, but adds a nice warmth)
  • 1 teaspoon (5ml) Dijon mustard
  • 4 cups (450g) sharp cheddar cheese, shredded
  • 2 cups (225g) Gruyere cheese, shredded (or another good melting cheese like Monterey Jack)
  • 1/2 cup (55g) panko breadcrumbs (optional)
  • 2 tablespoons (30g) melted butter (optional)

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain well.
  2. Melt butter in a large saucepan or Dutch oven over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (the roux).
  3. Gradually whisk in milk, scraping the bottom of the pan to prevent lumps. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
  4. Stir in salt, pepper, nutmeg (if using), and Dijon mustard.
  5. Reduce heat to low. Gradually add the cheddar and Gruyere cheese, stirring until melted and smooth.
  6. Add the cooked pasta to the cheese sauce and stir until well coated.
  7. Pour the mac and cheese into a greased 9x13 inch baking dish.
  8. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the mac and cheese.
  9. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and the topping is golden brown.
  10. Let stand for a few minutes before serving.