Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water for boiling
  • 1 tablespoon (15ml) salt
  • 6 tablespoons (85g) unsalted butter
  • 6 tablespoons (45g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 1/2 teaspoon (2.5ml) dry mustard
  • 1/4 teaspoon (1.25ml) freshly grated nutmeg
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1 cup (115g) shredded Gruyere cheese
  • 1/2 cup (55g) grated Parmesan cheese
  • 1/2 cup (50g) panko breadcrumbs (Optional)
  • 2 tablespoons (30g) melted butter (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions until al dente. Drain well and set aside.
  3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth and bubbly.
  4. Gradually whisk in warm milk until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, until thickened.
  5. Stir in dry mustard, nutmeg, salt, and pepper.
  6. Remove from heat and stir in cheddar, Gruyere, and Parmesan cheeses until melted and smooth.
  7. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  8. Pour the macaroni and cheese mixture into the prepared baking dish.
  9. In a small bowl, combine panko breadcrumbs and melted butter (if using). Sprinkle over the macaroni and cheese.
  10. Bake for 20-25 minutes, or until golden brown and bubbly. Let cool for a few minutes before serving. This baked mac and cheese is a family favorite.