# 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
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 Steps:
01 - Preheat oven to 400°F for baked version preparation.
02 - Bring a large pot of salted water to boil. Cook macaroni until al dente, about 1-2 minutes less than package directions. Drain thoroughly.
03 - Melt 2 tbsp butter in a saucepan over medium heat. Whisk in flour constantly for 1-2 minutes until smooth roux forms without browning.
04 - Gradually whisk warm milk into roux until smooth. Cook while stirring until sauce thickens and bubbles, about 3-4 minutes.
05 - Remove from heat. Stir in cheddar and Gruyère cheeses until completely melted and smooth. Whisk in mustard powder, pepper, and salt.
06 - Add drained macaroni to cheese sauce. Stir until pasta is evenly coated.
07 - Combine breadcrumbs, melted butter, and Parmesan in a small bowl.
08 - Transfer macaroni mixture to a greased baking dish. Sprinkle topping evenly over surface. Bake for 15-20 minutes until golden and crispy. Rest 5 minutes before serving.
