Ingredients:
- 1 pound Elbow Macaroni or other short pasta
- 4 tablespoons (56g) Unsalted Butter, divided
- 4 tablespoons (30g) All-Purpose Flour
- 3 cups (720ml) Whole Milk, warmed
- 1 teaspoon Dijon Mustard
- Pinch of freshly grated Nutmeg
- Salt and Freshly Ground Black Pepper, to taste
- 1 ½ cups (150g) Sharp Cheddar Cheese, grated
- 1 cup (100g) Gruyère Cheese, grated
- ½ cup (50g) Parmesan Cheese, finely grated, divided
- 1 cup (50g) Panko Breadcrumbs
- 2 tablespoons Melted Unsalted Butter (for topping)
- 1 tablespoon Fresh Parsley, chopped (optional)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Boil macaroni in heavily salted water until just shy of al dente (about 1-2 minutes less than package directions). Drain well and set aside.
- Make the Roux: Melt half the butter (2 tbsp) in a large saucepan over medium heat. Whisk in the flour continuously for 2 minutes until a pale paste forms.
- Build the Béchamel: Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
- Flavour & Enrich the Sauce: Remove the pan from the heat. Whisk in the remaining 2 tbsp butter, Dijon mustard, nutmeg, salt, and pepper.
- Add the Cheese: Stir in the grated Cheddar, Gruyère, and half of the Parmesan until the sauce is completely smooth and glossy. Taste and adjust seasoning.
- Combine: Fold the drained pasta into the cheese sauce until every piece is well coated. Pour the mixture into the prepared baking dish.
- Prepare the Topping: In a small bowl, mix the Panko breadcrumbs with the 2 tbsp melted butter and the remaining Parmesan. Sprinkle evenly over the pasta mixture.
- Bake for 30–35 minutes, or until the sauce is bubbling vigorously and the topping is deep golden brown and crisp.
- Rest & Serve: Let the Macaroni Cheese Bake rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.