Ingredients:

  • 1 pound (450g) elbow macaroni pasta
  • 6 tablespoons (85g) unsalted butter, plus more for greasing the dish
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 4 cups (450g) shredded sharp cheddar cheese
  • 2 cups (225g) shredded Gruyere cheese
  • 1/2 cup (115g) sour cream
  • 1 cup (120g) panko breadcrumbs
  • 3 tablespoons (45g) unsalted butter, melted

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until pale golden.
  3. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens (about 5-7 minutes).
  4. Remove from heat and stir in nutmeg, paprika, salt, and pepper. Taste and adjust seasonings as needed.
  5. Add cheddar and Gruyere cheese, one handful at a time, stirring until completely melted and smooth.
  6. Stir in sour cream until fully incorporated.
  7. Add the cooked pasta to the cheese sauce and stir to coat evenly.
  8. In a small bowl, combine panko breadcrumbs and melted butter.
  9. Pour the mac and cheese into the prepared baking dish. Sprinkle with the panko topping (if using).
  10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  11. Let cool for a few minutes before serving.