The Best Homemade Mac and Cheese: Rich and Creamy | PEKIS Recipes

Ingredients

• 400 g elbow macaroni (14 oz, about 4 cups)
• 1 L water (4 ¼ cups)
• 1 tsp salt (5 g)
• 50 g unsalted butter (3 ½ tbsp)
• 50 g all-purpose flour (⅓ cup)
• 750 ml whole milk (3 cups)
• 250 ml heavy cream (1 cup)
• 200 g sharp cheddar cheese, grated (7 oz, about 2 cups)
• 100 g Gruyère cheese, grated (3 ½ oz, about 1 cup)
• 50 g Parmesan cheese, grated (1 ¾ oz, ½ cup)
• 1 tsp Dijon mustard (5 ml)
• 50 g breadcrumbs (1 ¾ oz, about ½ cup)
• 20 g unsalted butter, melted (1 ½ tbsp)
• 30 g Parmesan cheese, grated (1 oz, ¼ cup)