Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon Dijon mustard
- 4 cups shredded cheddar cheese (sharp or medium)
- 1 cup shredded Gruyere cheese
Instructions
- Cook the elbow macaroni according to package directions in salted water until al dente. Drain well.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth and thickened, about 5-7 minutes.
- Remove from heat. Stir in salt, pepper, nutmeg, and Dijon mustard. Gradually add cheddar and Gruyere cheese, stirring until completely melted and smooth.
- Add drained macaroni to the cheese sauce and stir until evenly coated. Serve immediately or transfer to a greased baking dish.
- If baking, preheat oven to 350°F (175°C) and bake for 20-25 minutes, or until bubbly and lightly browned on top.
Notes
- Use freshly grated cheese for smoother melting and richer flavor.
- Don’t overcook the macaroni; cook it al dente to prevent mushiness.
- Experiment with cheeses like Monterey Jack, Gouda, or Fontina.
- For a crispy topping, sprinkle breadcrumbs mixed with melted butter before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg