Mac and cheese:

• 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 according to package instructions.

  ½ lb elbow macaroni
• In the meanwhile, make the cheese sauce.
• Roux: Melt the butter in a large skillet. Sprinkle the flour on top and whisk until the flour is lightly golden, 1-2 minutes. Slowly pour the 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.

  2 ½ tablespoons butter + 2 ½ tablespoons all-purpose flour + 2 ½ cups milk whole
• Add cheese: On the lowest heat possible, add cream cheese, 2 cups of grated cheese, a few gratings of nutmeg, salt, and pepper. Stir well until smooth. Adjust the taste with salt and pepper.

  ½ cup cream cheese + 2 cups Gouda or sharp Cheddar + a few gratings of nutmeg + fine sea salt and ground black pepper
• Combine: Drain macaroni. Add them to the pan and stir to combine. Transfer to the prepared baking dish.
• Topping:
• Combine topping ingredients: Melt the butter in a small pan. Add the breadcrumbs and grated cheese. Stir to combine. Cover the mac and cheese with the mixture.

  1 tablespoon butter + ¾ cup panko breadcrumbs ; ¼ cup Gouda or Cheddar
• Bake for 20-25 minutes until bubbling and golden brown.