# What You'll Need:
→ Pasta
01 - 8 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 2 cups sharp cheddar cheese, grated
06 - ½ cup Gruyère or mozzarella cheese, grated
07 - ½ tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt
→ Topping
10 - ⅓ cup panko breadcrumbs
11 - 1 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese
# How To Make It:
01 - Preheat your oven to 400°F if preparing the baked version.
02 - Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - In a medium saucepan, melt 2 tbsp butter over medium heat. Add flour and whisk constantly for 1–2 minutes until smooth roux forms without browning.
04 - Gradually whisk in warm milk until smooth. Cook, stirring constantly, until sauce thickens and bubbles, 3–4 minutes.
05 - Remove from heat. Stir in cheddar and Gruyère until melted and smooth. Season with mustard powder, black pepper, and salt.
06 - Add drained macaroni to cheese sauce and stir until thoroughly coated.
07 - Serve immediately, garnished with additional cheese if desired.
08 - Transfer mixture to lightly greased baking dish. Combine breadcrumbs, melted butter, and Parmesan in small bowl. Sprinkle evenly over pasta.
09 - Bake for 15–20 minutes until top is golden and crisp. Allow to cool 5 minutes before serving.
