Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water, for boiling
  • 1 tablespoon (15ml) salt, for pasta water
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon (2.5ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • 4 cups (400g) shredded sharp cheddar cheese
  • 2 cups (200g) shredded Gruyere cheese
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1/2 cup (120ml) heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (50g) panko breadcrumbs (optional)
  • 2 tablespoons (30g) melted unsalted butter (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions for al dente. Drain well and set aside.
  3. Melt butter in the saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, then reduce heat and simmer for 5-7 minutes, stirring frequently, until the sauce thickens slightly. Stir in nutmeg and cayenne pepper (if using).
  5. Remove from heat. Add cheddar, Gruyere, and Monterey Jack cheeses, stirring until melted and smooth. Stir in heavy cream. Season with salt and pepper to taste.
  6. Add cooked pasta to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish.
  7. If using, combine panko breadcrumbs with melted butter and sprinkle evenly over the mac and cheese.
  8. Bake for 20-25 minutes, or until golden brown and bubbly. Let cool for 5-10 minutes before serving.