Homemade Macaroni and Cheese: The Creamiest Comfort!

Ingredients

• 1 pound (450g) elbow macaroni (or other short pasta shape)
• 2 tablespoons (30ml) olive oil (optional, to prevent sticking)
• Salt, for pasta water
• 6 tablespoons (85g) unsalted butter
• 1/2 cup (60g) all-purpose flour
• 4 cups (950ml) whole milk, warmed
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground white pepper (optional, for traditional flavor)
• Salt and freshly ground black pepper to taste
• 8 ounces (225g) sharp cheddar cheese, shredded (about 2 cups)
• 4 ounces (115g) Gruyere cheese, shredded (about 1 cup)
• 2 ounces (55g) Parmesan cheese, finely grated (about 1/2 cup)
• 1/4 cup (60ml) heavy cream (optional, for extra richness)
• 1/2 cup (50g) panko breadcrumbs (optional)
• 2 tablespoons (30g) melted butter (optional)