Mac and Cheese

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 2 minutes less than package instructions. Drain and set aside, but do not rinse.
2. Make the roux
   In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until it forms a smooth paste (roux) that's pale blonde in color.
3. Create the béchamel sauce
   Gradually whisk in the warm milk, adding about 1/2 cup at a time and whisking until smooth before adding more. Continue cooking, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
4. Add the cheese
   Remove the pot from heat and add 1 1/2 cups of cheddar, all of the gruyère, and 1/4 cup of parmesan. Stir until all cheese is melted. Add salt, pepper, nutmeg, and mustard powder, stirring to combine well.
5. Combine pasta and sauce
   Add the cooked macaroni to the cheese sauce and stir until all pasta is evenly coated. If the mixture seems too thick, add a splash of milk to reach desired consistency.
6. Prepare for baking
   Preheat oven to 375°F (190°C). Transfer the mac and cheese to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup cheddar and 1/4 cup parmesan on top. If using breadcrumbs, toss them with a tablespoon of melted butter and sprinkle evenly over the cheese.
7. Bake to perfection
   Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbling. For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.