Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese
- 1 cup panko breadcrumbs
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.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens.
- Stir in salt, pepper, and nutmeg.
- Remove from heat and stir in 3 cups of cheddar cheese and all of the Monterey Jack cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the macaroni mixture into the prepared baking dish.
- In a small bowl, combine the remaining 1 cup of cheddar cheese with the panko breadcrumbs. Sprinkle evenly over the top of the macaroni.
- Bake for 25-30 minutes, or until bubbly and the topping is golden brown.
- Let stand for 5-10 minutes before serving.
Notes
- For extra flavor, add a pinch of cayenne pepper to the cheese sauce.
- You can use different types of cheese, such as Gruyere or smoked gouda.
- Leftovers can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 8g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg