Classic Macaroni and Cheese

Ingredients

• 8 oz elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2½ cup milk
• 2 cup sharp cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded
• 1 tsp Dijon mustard (optional)
• ½ tsp salt
• ¼ tsp black pepper
• ⅛ tsp nutmeg (optional)
• ½ cup Panko breadcrumbs (optional)

Steps

1. Preheat oven to 375°F (190°C). Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, creating a roux.
3. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, then reduce heat to low and cook for 2-3 minutes until thickened.
4. Remove from heat. Stir in shredded cheddar and Monterey Jack cheeses until melted and smooth. Add Dijon mustard (if using), salt, pepper, and nutmeg (if using).
5. Add the cooked macaroni to the cheese sauce and stir to combine thoroughly.
6. Transfer the macaroni and cheese to a 8x8 inch baking dish. If desired, sprinkle with Panko breadcrumbs.
7. Bake for 20-25 minutes, or until bubbly and golden brown on top.