Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Topping:
- 1 cup Panko breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook macaroni in salted water until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to create a roux.
- Gradually whisk in milk, stirring constantly until the mixture thickens and bubbles, about 5 minutes.
- Remove from heat and stir in cheddar, Gruyère, and 1/2 cup Parmesan cheese until melted and smooth.
- Add nutmeg, cayenne (if using), salt, and pepper. Taste and adjust seasoning.
- Fold the cooked macaroni into the cheese sauce until well coated.
- Pour the mixture into the prepared baking dish.
- In a small bowl, mix Panko breadcrumbs with melted butter and 1/4 cup Parmesan. Sprinkle over the mac ‘n’ cheese.
- Bake for 25-30 minutes until the top is golden brown and the edges are bubbly.
- Let cool for 5 minutes before serving.
Dive your fork into this velvety, cheesy paradise and let each bite of this ultimate mac ‘n’ cheese wrap you in a warm, comforting embrace. It’s not just a meal; it’s a hug for your taste buds that’ll make you feel like all is right with the world!
