Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water for boiling, generously salted
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1 cup (113g) shredded Gruyère cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (28g) Panko breadcrumbs (optional)
  • 1 tablespoon melted butter (optional)

Instructions:

  1. Boil the macaroni according to package directions, until al dente. Drain well and set aside.
  2. In the saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (a roux).
  3. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a simmer (about 5-7 minutes).
  4. Reduce the heat to low. Stir in the salt, pepper, and nutmeg (if using). Gradually add the cheddar, Gruyère, and Parmesan cheeses, stirring until melted and smooth.
  5. Add the cooked macaroni to the cheese sauce and stir to combine. Transfer to the prepared baking dish. If using a topping, melt the butter and stir in the Panko. Sprinkle evenly over the macaroni.
  6. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly. If no topping, baking is optional, only if you want a crispy top.
  7. Let the 3 cheese mac and cheese cool slightly before serving.