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Ingredients
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Pasta & Cheese
Béchamel (white sauce)
Seasoning & Finish
Method
Pasta & Cheese
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 3 cups elbow macaroni and cook until just al dente (about 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Prepare cheeses
While pasta cooks, shred the cheddar, Gruyère, and fontina and combine in a bowl. Measure cheeses so they are ready to add to the sauce.
Béchamel (white sauce)
Make roux
In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk constantly for 1.5–2 minutes until the mixture is bubbly and smells slightly toasted (do not let it brown).
Add milk
Gradually whisk in 2.5 cups whole milk and 1/4 cup heavy cream, adding a little at a time to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and coats the back of a spoon, about 4–6 minutes.
Season béchamel
Reduce heat to low. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/8 tsp ground nutmeg, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Taste and adjust seasoning.
Finish sauce with cheese
Remove the béchamel from heat. Add the shredded three-cheese blend in three additions: stir in one-third until melted, then the next third, and finally the last third, stirring until smooth and glossy. If the sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Combine & Bake (or stovetop finish)
Prepare topping (optional)
If you want a baked crunchy top, preheat the oven to 375°F (190°C). In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tbs melted butter and 2 tbs grated Parmesan until moistened.
Bake (optional)
Transfer the mac & cheese to a lightly buttered 8x8-inch or equivalent baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake in preheated oven until golden and bubbling, about 15–18 minutes. For extra browning, place under the broiler for 1–2 minutes watching closely.
Serve
Let rest 3–5 minutes after baking. Sprinkle with the optional chopped parsley and serve hot.