Fill a medium saucepan with water, add salt to taste and bring to a boil

Cook <quantity>4<unit>cups</unit></quantity> of elbow macaroni according to the manufacture instructions until al dente. Drain and set aside

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Place <quantity>1½<unit>tbsp</unit></quantity> of butter in a saucepan over medium heat until melted and add <quantity>1<unit>tbsp</unit></quantity> of all-purpose flour. Cook and stir for 1m

Gradually add <quantity>1<unit>L</unit></quantity> of milk, whisking constantly to avoid lumps. Cook until it thickens

Season with black pepper and salt to taste

Add nutmeg to taste

Gradually add a mixture of <quantity>3<unit>cups</unit></quantity> grated gruyère cheese and grated cheddar cheese until you get a creamy but stretchy like melted cheese sauce. Set some cheese aside to gratin

Pour the sauce over the cooked pasta

Mix to combine. Transfer to an ovenproof dish

Top with cheese mixture and coat evenly with panko

Bake for 25m until the top is golden brown and the sauce is bubbling

Garnish with chopped parsley. The mac & cheese is ready

Warm your heart. Enjoy!