Ingredients:

  • 1 pound (450g) elbow macaroni pasta
  • 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) black pepper
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1 cup (115g) shredded Gruyère cheese
  • 1/2 cup (55g) grated Parmesan cheese
  • 1/2 cup (55g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • Pinch of salt
  • Pinch of pepper

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 a smooth paste (roux) forms.
  3. Gradually whisk in milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
  4. Remove from heat. Stir in salt, pepper, and nutmeg.
  5. Add cheddar, Gruyère, and Parmesan cheese to the sauce, stirring until completely melted and smooth.
  6. Add the cooked macaroni to the cheese sauce and stir to coat evenly. Pour the mixture into the prepared baking dish.
  7. In a small bowl, combine panko breadcrumbs, melted butter, salt, and pepper.
  8. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  10. Let cool for a few minutes before serving.