Ingredients :

• Elbow macaroni — The classic shape, hollow inside — it holds the sauce inside every tube. Penne or rigatoni work too, but elbow macaroni remains the best choice for this recipe.
• Mature cheddar — Use an aged cheddar (mature or extra-mature), not the orange mild burger cheddar. It has character and holds up better to heat. And grate it yourself: pre-shredded cheese contains anti-caking agents that produce a grainy sauce instead of a smooth one.
• Swiss Gruyère — This brings the stretch. A 12-month Comté also works very well. Without it, the sauce is good but less complex. Otherwise, Emmental does the job.
• Whole milk — For a creamy sauce, not a watery one. Semi-skimmed gives a lighter béchamel — it works, but it’s less indulgent. If you want to go further, replace a third of the milk with heavy cream.