Ingredients:

  • 1 pound (450g) elbow macaroni pasta
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) whole milk
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a kick!)
  • 4 cups (approx. 400g) shredded sharp cheddar cheese
  • 2 cups (approx. 200g) shredded Gruyère cheese
  • 1 cup (approx. 100g) shredded Monterey Jack cheese (or mozzarella)
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 cup (100g) panko breadcrumbs

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain well.
  2. Melt butter in saucepan. Whisk in flour; cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth.
  3. Add nutmeg, salt, pepper, and cayenne pepper (if using). Simmer, stirring constantly, until the sauce thickens.
  4. Remove from heat. Stir in cheddar, Gruyère, and Monterey Jack cheese until melted and smooth.
  5. Add cooked macaroni to the cheese sauce and stir to coat evenly. This is how you make the macaroni and cheese baked macaroni.
  6. In a small bowl, combine melted butter and panko breadcrumbs.
  7. Pour macaroni mixture into the prepared baking dish. Sprinkle with panko topping.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  9. Let cool for a few minutes before serving.