Ingredients:

  • 1 pound (450g) elbow macaroni, or cavatappi
  • Water for boiling, generously salted
  • 6 tablespoons (85g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces (225g) sharp cheddar cheese, grated (about 2 cups), preferably aged
  • 4 ounces (115g) Gruyère cheese, grated (about 1 cup)
  • 4 ounces (115g) Monterey Jack cheese, grated (about 1 cup)
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30g) melted butter

Instructions:

  1. Cook the macaroni in salted boiling water al dente. Drain well.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes (the roux).
  3. Gradually whisk in warm milk, stirring constantly until smooth. Simmer until thickened, stirring occasionally. Season with salt, pepper, and nutmeg.
  4. Remove from heat and stir in the cheddar, Gruyère, and Monterey Jack cheeses until melted and smooth.
  5. Stir the cooked pasta into the cheese sauce until well coated. Pour into the baking dish.
  6. Combine panko breadcrumbs and melted butter. Sprinkle over the pasta.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving.