Ingredients:
- 1 pound (454g) organic elbow macaroni or cavatappi pasta
- Water, for boiling
- 1 tablespoon (15ml) organic olive oil (optional, to prevent sticking)
- 1 teaspoon (5g) organic sea salt (for pasta water)
- 4 tablespoons (57g) organic unsalted butter
- 4 tablespoons (32g) organic all-purpose flour
- 3 cups (710ml) organic whole milk
- 1/2 teaspoon (2.5ml) organic Dijon mustard
- 1/4 teaspoon (1.25ml) organic nutmeg, freshly grated preferred
- 1/2 teaspoon (2.5g) organic sea salt
- 1/4 teaspoon (1.25g) organic black pepper, freshly ground preferred
- 4 cups (454g) shredded organic sharp cheddar cheese
- 1 cup (113g) shredded organic Monterey Jack cheese (optional, for extra creaminess)
- 1/2 cup (50g) organic breadcrumbs (Panko or regular)
- 2 tablespoons (28g) organic melted butter
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and toss with olive oil (if using). Set aside.
- In the saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms. Important: Don't let it brown!
- Slowly whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce thickens and becomes smooth (about 5-7 minutes). Look for the sauce to coat the back of a spoon.
- Whisk in the mustard, nutmeg, salt, and pepper.
- Reduce the heat to low. Gradually add the shredded cheddar cheese and Monterey Jack (if using), stirring constantly until melted and smooth. Avoid boiling the sauce once the cheese is added.
- Add the cooked pasta to the cheese sauce and stir to coat evenly.
- Mix melted butter with breadcrumbs. Sprinkle over the mac and cheese.
- For a crispy topping, transfer the mac and cheese to a baking dish and bake at 350°F (175°C) for 15-20 minutes, or until the topping is golden brown.
- Serve immediately and enjoy!