Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 4 cups sharp cheddar cheese, grated
• 1 cup gruyere cheese, grated
• 1/2 cup parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 cup breadcrumbs (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package directions until al dente. Drain and set aside.
3. In a large pot, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to make a roux.
4. Gradually pour in milk while whisking constantly. Cook until mixture thickens, about 5-7 minutes.
5. Remove from heat and stir in 3 cups of cheddar, gruyere, and parmesan until smooth.
6. Season with salt, pepper, and nutmeg.
7. Add cooked macaroni to the cheese sauce and stir to combine.
8. Transfer to a baking dish. Top with remaining cheddar and breadcrumbs if using.
9. Bake for 20-25 minutes until bubbly and golden on top.
10. Let rest for 10 minutes before serving.

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