Ingredients:

  • 1 pound (450g) elbow macaroni
  • 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 ground nutmeg (optional, but adds a lovely warmth)
  • 1 pound (450g) sharp cheddar cheese, shredded
  • 8 ounces (225g) Gruyère cheese, shredded
  • 4 ounces (115g) Fontina cheese, shredded
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30g) melted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions, but slightly undercook it – about 1-2 minutes shy of al dente. Drain well.
  3. In the saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux. Don't let it brown.
  4. Gradually whisk in milk, ensuring no lumps form. Continue stirring until the sauce thickens slightly (about 5-7 minutes).
  5. Stir in salt, pepper, and nutmeg (if using).
  6. Reduce heat to low. Gradually add the cheddar, Gruyère, and Fontina, stirring until the cheese is completely melted and the sauce is smooth and creamy. Don't let it boil.
  7. Add the drained macaroni to the cheese sauce and stir to combine. Pour the mixture into the prepared baking dish.
  8. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the mac and cheese.
  9. Bake for 20-30 minutes, or until golden brown and bubbly.
  10. Let stand for 5-10 minutes before serving.