– elbow macaroni – butter – all-purpose flour – milk, whole or semi-skimmed – Gouda or sharp Cheddar – cream cheese – nutmeg – fine sea salt & ground black pepper
For the Topping: – panko breadcrumbs – butter – Gouda or Cheddar Swipe up for the full recipe!
Preheat the oven to 350°F/180°C. Butter the casserole dish (no need to butter a cast-iron pan).
Cook macaroni: Bring a large pot of water to a boil. Add salt generously and cook ½ lb pasta (250 g) according to package instructions.
Roux: Melt 2½ tablespoons of butter in a large skillet. Sprinkle 2½ tablespoons of flour on top and whisk until the flour is lightly golden, 1-2 minutes.
Roux: Slowly pour milk into the mixture while constantly whisking to break up the clumps. Whisk on medium heat until the sauce starts to simmer and thickens slightly.
Add cheese: On the lowest heat possible, add cream cheese, grated cheese, nutmeg, salt, and pepper. Stir well until smooth. Adjust the taste with salt and pepper.
Combine: Drain macaroni. Add them to the pan and stir to combine. Transfer to the prepared baking dish.
Combine topping ingredients: Melt butter in a small pan. Add the breadcrumbs and grated cheese. Stir to combine. Cover mac and cheese with the mixture.
Bake for 20-25 minutes until bubbling and golden brown. For the best results, make sure you read the whole recipe!