📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial – don't jump the gun! A properly preheated oven ensures even cooking and a bubbly, golden crust.
2. Grease a 9x13 inch baking dish with butter. Don't skimp! This prevents sticking and adds a subtle buttery flavor to the bottom crust.
3. Cook 1 pound of elbow macaroni according to package directions. Cook it al dente! Nobody likes mushy mac. Drain well and set aside. Give it a little rinse with cold water to stop the cooking process.
4. In a large saucepan, melt 1/2 cup (1 stick) of butter over medium heat. Watch it carefully! You don't want it to burn. Burnt butter = sad mac.
5. Whisk in 1/2 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, the base of our creamy béchamel. Make sure there are no lumps!
6. Gradually whisk in 4 cups of milk until smooth. Keep whisking! Lumps are the enemy here. Simmer until the sauce thickens slightly, about 5-7 minutes.
7. Remove from heat and stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Nutmeg is the secret ingredient! It adds a warm, subtle complexity.
8. Add 2 cups of shredded sharp cheddar cheese, 1 cup of shredded Gruyère cheese, and 1/2 cup of grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. This is where the magic happens!
9. Add the cooked macaroni to the cheese sauce and stir to coat evenly. Make sure every noodle is swimming in cheesy goodness.
10. Pour the macaroni and cheese mixture into the prepared baking dish. Spread it out evenly.
11. In a small bowl, combine 1/2 cup of breadcrumbs with 2 tablespoons of melted butter. This creates a crunchy topping. You can add a little paprika for color!
12. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. This is the finishing touch!
13. Bake for 20-25 minutes, or until the topping is golden brown and the macaroni and cheese is bubbly. Let it rest for 5-10 minutes before serving. Patience, young padawan! It's worth the wait.