# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 4 cups whole milk
03 - 1/4 cup unsalted butter
04 - 1/4 cup all-purpose flour
05 - 2 cups sharp cheddar cheese, shredded
06 - 1 cup Gruyère or Monterey Jack cheese, shredded
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1/4 tsp ground mustard (optional)
10 - 1/8 tsp cayenne pepper (optional)
→ Topping
11 - 1 cup panko breadcrumbs
12 - 2 tbsp unsalted butter, melted
13 - 1/2 cup sharp cheddar cheese, shredded
# Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil a large pot of salted water. Add macaroni and cook until just shy of al dente, about 1-2 minutes less than package directions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 1/4 cup butter. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk and cook stirring constantly until thickened, about 5-7 minutes. Remove from heat; stir in cheddar and Gruyère until melted. Season with salt, pepper, ground mustard, and cayenne if using.
05 - Combine cooked macaroni with cheese sauce in a large bowl. Mix thoroughly, then transfer to prepared baking dish.
06 - Toss panko breadcrumbs with melted butter. Sprinkle evenly over macaroni, then top with remaining shredded cheddar cheese.
07 - Bake for 25-30 minutes until golden and bubbling. Allow to rest for 10 minutes before serving.
