Advanced Macaroni and Cheese

Zutaten

• ✓400 g Elbow Macaroni
• ✓100 g Unsalted Butter
• ✓100 g All-Purpose Flour
• ✓1 liter Whole Milk, warmed
• ✓1/4 tsp Nutmeg, freshly grated
• ✓1/2 tsp Dijon Mustard
• ✓200 g Sharp Cheddar Cheese, grated
• ✓150 g Gruyère Cheese, grated
• ✓50 g Parmesan Cheese, grated
• ✓to taste Salt
• ✓to taste Black Pepper
• ✓50 g Panko breadcrumbs (optional)
• ✓1 tbsp Melted butter (for topping, optional)

Zubereitung

1. 1

   Preheat your oven to 190°C (375°F). Butter a 2-quart baking dish.

2. 2

   Cook the macaroni according to package directions until al dente. Drain well and set aside.

3. 3

   In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.

4. 4

   Gradually whisk in the warm milk, a little at a time, ensuring each addition is incorporated before adding more. Continue whisking until the sauce is smooth and thickened.

5. 5

   Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring occasionally, until it coats the back of a spoon. Stir in the nutmeg and Dijon mustard.

6. 6

   Remove the saucepan from the heat. Stir in the grated Cheddar, Gruyère, and Parmesan cheeses until melted and smooth. Season generously with salt and black pepper to taste.

7. 7

   Add the drained macaroni to the cheese sauce and stir to combine thoroughly.

8. 8

   Pour the macaroni and cheese mixture into the prepared baking dish.

9. 9

   If using, mix the Panko breadcrumbs with the melted butter and sprinkle evenly over the top.

10. 10

    Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. Let stand for 5-10 minutes before serving.