First Step: Cook the Pasta Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook for 8-10 minutes until just al dente. Drain the pasta well and set aside to prevent overcooking during baking.

Second Step: Make the Roux In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour, cooking for about 2 minutes until the mixture turns a light golden color and loses its raw flour taste.

Third Step: Prepare the Cheese Sauce Slowly add 2 cups of whole milk to the roux while whisking constantly to avoid lumps. Continue whisking until the sauce thickens, about 5 minutes. Reduce heat to low, then gradually stir in 3 cups of shredded sharp cheddar and 1 cup of shredded mozzarella until melted and smooth.

Fourth Step: Season the Sauce Add 1/2 teaspoon of nutmeg along with salt and freshly ground black pepper to taste. Stir well and adjust seasoning as needed to enhance the rich flavor.

Fifth Step: Combine Pasta and Sauce Gently fold the cooked macaroni into the cheese sauce, tossing carefully to coat every piece evenly without breaking the pasta.

Sixth Step: Optional Baking for Crispy Top Transfer the mac and cheese to a buttered baking dish. For a crunchy top, sprinkle extra shredded cheese and breadcrumbs on the surface. Broil for 3 to 5 minutes until golden and bubbly, watching closely to avoid burning.

Final Step: Serve Warm Serve immediately, garnished with chopped fresh parsley or your favorite herbs. For dietary adaptations, use plant-based cheeses and milks for vegan versions or substitute gluten-free pasta and flour blends as needed.