Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups (approximately 450g) shredded sharp cheddar cheese, divided
  • 1/2 cup (50g) grated Parmesan cheese (optional)

Instructions:

  1. Cook macaroni according to package directions, until al dente. Drain and set aside.
  2. Melt butter in the saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux). Don't let it brown!
  3. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally, until thickened slightly.
  4. Stir in salt, pepper, and nutmeg.
  5. Remove from heat and stir in 3 cups of cheddar cheese and Parmesan cheese (if using) until melted and smooth.
  6. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  7. Pour the mac and cheese into the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.
  8. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until golden brown and bubbly. If not baking, serve immediately.
  9. Let stand for a few minutes before serving (if baked).