Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water, for boiling
  • 1 tablespoon salt, for boiling water
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups (approximately 450g) shredded sharp cheddar cheese
  • 1 cup (approximately 115g) shredded Gruyere cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • Pinch of paprika

Instructions:

  1. Cook macaroni according to package directions, but slightly 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, to form a smooth roux.
  3. Gradually whisk in milk, ensuring no lumps form. Continue whisking until the sauce thickens slightly (about 5-7 minutes).
  4. Stir in salt, pepper, and nutmeg.
  5. Remove from heat and gradually add cheddar and Gruyere cheese, stirring until completely melted and smooth.
  6. Add cooked macaroni to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish.
  7. In a small bowl, combine panko breadcrumbs, melted butter, and paprika. Sprinkle evenly over the mac and cheese.
  8. Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until golden brown and bubbly.
  9. Let cool for a few minutes before serving.