Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water for boiling
  • 1 tablespoon (15ml) salt, plus more to taste for the water
  • 6 tablespoons (85g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (freshly grated if possible!)
  • 8 ounces (225g) sharp cheddar cheese, shredded (about 2 cups)
  • 4 ounces (110g) Gruyère cheese, shredded (about 1 cup)
  • 4 ounces (110g) Monterey Jack cheese, shredded (about 1 cup)
  • 1/4 teaspoon smoked paprika (optional, for a smoky note)
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30g) melted butter

Instructions:

  1. Cook macaroni according to package directions in salted boiling water until 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, until smooth and bubbly (this is the roux!). Don't let it brown.
  3. Gradually whisk in milk, a little at a time, until smooth. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened slightly.
  4. Stir in salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
  5. Remove from heat and gradually add cheddar, Gruyère, and Monterey Jack cheese, stirring until melted and smooth. Add smoked paprika (if using).
  6. Add cooked macaroni to the cheese sauce and stir to coat evenly. Pour into a greased 9x13 inch baking dish (or equivalent).
  7. Combine panko breadcrumbs and melted butter. Sprinkle over the mac and cheese.
  8. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown and bubbly.
  9. Let cool for a few minutes before serving.