Ingredients

• 1 lb (450 g) large elbow macaroni (or large shells)
• 1½ tbsp kosher salt (for boiling water)
• 6 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 4 cups (960 ml) whole milk, warmed
• ½ cup (120 ml) heavy cream (optional for extra richness)
• 1 tsp Dijon mustard (optional)
• Pinch freshly grated nutmeg (optional)
• Salt & freshly ground black pepper to taste
• Cheeses (total ≈ 4–5 cups shredded):
  • 1 cup (≈110–120 g) sharp cheddar, shredded
  • 1 cup (≈110–120 g) mozzarella, shredded
  • 1 cup (≈110–120 g) Gruyère (or Swiss/Emmental), shredded
  • ½ cup (≈50–60 g) Parmesan, finely grated
  • ½–1 cup (≈110–120 g) cream cheese or fontina (soft melting cheese)
• Topping (optional): 1 cup panko crumbs mixed with 2 tbsp melted butter and 2 tbsp grated Parmesan
• Butter for greasing the baking dish

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13″ (or similar) baking dish.
2. Cook the pasta: Bring a large pot of water to a boil with the 1½ tbsp kosher salt. Add pasta and cook until very slightly under al dente (about 1–2 minutes less than package time). Drain and set aside. Reserve ½ cup of pasta cooking water.
3. Make the cheese sauce (béchamel base): In a heavy saucepan over medium heat melt the 6 tbsp butter. Whisk in the flour and cook 1–2 minutes (roux) until it smells slightly toasty but not browned.
4. Gradually whisk in the warm milk (and cream if using), a little at a time, smoothing lumps as you go. Bring to a gentle simmer while whisking until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
5. Finish the sauce: Lower heat. Whisk in Dijon (if using), a pinch of nutmeg, salt and pepper. Add cream cheese (if used) and stir until smooth. Remove from heat and stir in the shredded cheeses a handful at a time until fully melted and silky. If sauce seems too thick, loosen with reserved pasta water (1–3 tbsp) to reach desired creaminess.
6. Combine: Fold the drained pasta into the cheese sauce until evenly coated.
7. Bake: Transfer mixture to the prepared baking dish. If using topping, sprinkle panko mixture evenly over the top. Bake at 350°F (175°C) for 20–25 minutes until bubbly and golden on top. For extra browning, broil 1–2 minutes while watching closely.
8. Rest & serve: Let rest 5–10 minutes before scooping — this helps set and makes serving easier.