# Components:
→ 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
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 1/4 cup unsalted butter. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in whole milk. Continue stirring until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in sharp cheddar and Gruyère cheese until fully melted. Season with salt, black pepper, ground mustard, and cayenne pepper if using.
05 - Pour the cooked macaroni into a large bowl and mix with the cheese sauce until well combined. Transfer the mixture to the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly over the macaroni mixture. Top with shredded sharp cheddar cheese.
07 - Bake for 25 to 30 minutes, until the topping is golden and the sauce is bubbling. Allow to rest for 10 minutes before serving.
