📖 Instructions

1. Preheat your oven to 375°F (190°C). This ensures the cheese sauce is perfectly melted and bubbly and the pasta is cooked through.
2. Cook the pasta: Boil a large pot of salted water. Add your pasta and cook al dente according to the package directions. Remember, it should still have a slight bite, not be mushy! Drain the pasta and set aside. Don't forget to rinse it under cold water. This way it doesn't stick together
3. Toast the walnuts: In a small dry skillet over medium heat, toast 1/2 cup of walnuts until fragrant and lightly browned, about 5-7 minutes. Keep a close eye on them, because they burn quickly! Set aside to cool. Chop them coarsely once cooled.
4. Make the cheese sauce: In a large saucepan, melt 4 tablespoons of butter. Once it is melted, add 4 tablespoons of flour and whisk constantly until smooth. This is called a roux, and it's the base of many delicious sauces.
5. Slowly whisk in 3 cups of milk, stirring continuously until the sauce thickens slightly. Reduce the heat to low and simmer for 5 minutes, or until the sauce is smooth and creamy. Stir in 2 cups of cheddar cheese, 1 cup of Gruyere cheese and a dash of nutmeg. Don't stop whisking until all the cheese is melted.
6. Season the sauce: Add salt and pepper to taste. I usually start with a teaspoon of salt and half a teaspoon of pepper. Add more to your preference.
7. Combine pasta and cheese sauce: Add the cooked pasta to the cheese sauce and stir gently until it's fully coated. Be gentle to avoid breaking the pasta.
8. Add the toasted walnuts: Stir in the toasted walnuts, being careful not to overmix. Gently fold the nuts in.
9. Pour into a baking dish: Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish. Sprinkle with an extra tablespoon of grated cheese (optional but recommended).
10. Bake: Bake for 20-25 minutes, or until golden brown and bubbly. If the top starts to brown too quickly, cover it loosely with foil. Once the dish is browned, take it out to cool for 5 minutes before eating. Yummy!