Yields: 6 servings Prep time: 20 minutes Cook time: 25-30 minutes
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup panko bread crumbs
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook macaroni according to package directions. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk, stirring until smooth. Bring to a simmer, stirring constantly, until thickened.
- Remove from heat and stir in salt, pepper, and nutmeg.
- Stir in cheddar and Parmesan cheese until melted and smooth.
- Add cooked macaroni to the cheese sauce and stir to combine.
- Pour macaroni mixture into the prepared baking dish.
- Top with panko bread crumbs.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let cool for 5 minutes before serving.
Tips:
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of cayenne pepper for a spicy kick.
- Top with additional cheese or bacon bits for extra indulgence.
- Serve with your favorite toppings, such as ketchup, mustard, or hot sauce.
Enjoy!