THE Best Mac and Cheese Ever

5 from 1 reviews


  • Half a box of whole wheat macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups 2% milk
  • Salt and Pepper
  • 3 “grates” fresh Nutmeg
  • 1/2 cup Panko bread crumbs
  • 1 and 1/2 cups reduced fat sharp cheddar cheese plus extra for the top
  • 1 cup aged Gouda cheese


  1. Preheat your oven to 350 degrees
  2. Bring a pot of salted water (it should taste like the ocean) to a boil over high heat
  3. Once it is boiling, add your macaroni and cook until it is al dente (still has a bite to it)
  4. Meanwhile, heat a large skillet over medium heat and melt three tablespoons of butter
  5. Add three tablespoons of flour to your melted butter and whisk together to form a roux
  6. Let your roux cook for about a minute, whisking constantly
  7. Grate 1 cup of Gouda cheese
  8. Add your three cups of milk to the roux, whisk to combine, and bring to a simmer
  9. Let your sauce thicken slightly
  10. Remove your sauce from the heat and wait for it to stop simmering before you add your cheese
  11. Add your Gouda and Cheddar cheese, 3/4 teaspoon salt and 1/4 teaspoon pepper
  12. Add three grates of fresh nutmeg and stir to combine
  13. Drain your macaroni and add it to your cheese sauce
  14. Taste and add any extra seasoning it needs
  15. Measure 1/2 cup of Panko into a small bowl and drizzle in 1 tablespoon of olive oil, and a little salt and pepper
  16. Stir to combine until all the breadcrumbs are coated in olive oil
  17. Pour your Mac and Cheese into a 7×11 baking dish, and top with 1/4 to 1/2 cup cheddar cheese and your Panko breadcrumbs
  18. Bake for 20 minutes
  19. Let cool for a few minutes before serving