# What You 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 (optional)
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 (optional)
# Directions:
01 - Preheat oven to 400°F for baked version.
02 - Bring a large pot of salted water to a boil. Cook 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. Whisk in flour and cook constantly for 1-2 minutes until smooth roux forms without browning.
04 - Gradually whisk warm milk into roux until smooth. Cook stirring until sauce thickens and bubbles, 3-4 minutes. Remove from heat.
05 - Stir in cheddar and Gruyère until melted and smooth. Season with mustard powder, black pepper, and salt.
06 - Add drained macaroni to cheese sauce, stirring until evenly coated.
07 - For baked version: combine breadcrumbs, melted butter, and Parmesan in a small bowl.
08 - Pour mixture into greased baking dish. Sprinkle topping evenly. Bake 15-20 minutes until golden and crisp. Rest 5 minutes before serving.
