Ingredients:

• 1 lb elbow macaroni or pasta of your choice

• 6 tablespoons unsalted butter

• 1/2 cup all-purpose flour

• 4 cups whole milk

• 8 oz Brie cheese, rind removed and cut into small pieces

• 2 cups shredded sharp white cheddar cheese

• 1 cup grated Parmesan cheese

• Salt and black pepper to taste

• 1/2 teaspoon ground nutmeg

• 1 cup breadcrumbs (for topping)

• Chopped fresh chives or parsley for garnish

Instructions:

1. Cook the Pasta:

• Cook the macaroni or pasta according to the package instructions until al dente. Drain and set aside.

1. Prepare the Cheese Sauce:

• In a large saucepan, melt 4 tablespoons of butter over medium heat.

• Add flour and whisk continuously to make a roux. Cook for 1-2 minutes until it turns lightly golden.

• Gradually pour in the milk while whisking to avoid lumps. Continue whisking until the mixture thickens.

• Add Brie, white cheddar, and Parmesan cheeses to the sauce. Stir until the cheeses melt and the sauce is smooth.

1. Season the Sauce:

• Season the cheese sauce with salt, black pepper, and ground nutmeg. Adjust the seasoning to taste.

1. Combine Pasta and Sauce:

• Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated.

1. Assemble and Bake:

• Preheat your oven to 375°F (190°C).

• Transfer the mac and cheese mixture to a greased baking dish.

• In a small pan, melt the remaining 2 tablespoons of butter. Add breadcrumbs and toss until coated.

• Sprinkle the breadcrumb mixture evenly over the mac and cheese.

1. Bake:

• Bake in the preheated oven for about 20-25 minutes or until the top is golden brown, and the cheese is bubbling.

1. Garnish and Serve:

• Remove from the oven and let it cool for a few minutes.

• Garnish with chopped fresh chives or parsley before serving.