Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk and heavy cream until smooth and thickened, about 5 minutes.
- Remove from heat and stir in salt, pepper, and nutmeg. Add cheddar, Gruyère, and Parmesan cheeses, stirring until melted and smooth.
- Add cooked macaroni to the cheese sauce and stir to coat evenly.
- Pour macaroni and cheese into a greased 9×13 inch baking dish.
- In a small bowl, combine panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle evenly over the macaroni and cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
For a richer flavor, use a combination of sharp and mild cheddar cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can add a pinch of cayenne pepper to the cheese sauce for a little heat. For extra crispy topping, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg