# 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 breadcrumbs, preferably panko
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 just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - In a medium saucepan, melt 2 tbsp butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until a smooth roux forms without browning.
04 - Gradually whisk in the warm milk until smooth. Cook, stirring continuously, until the sauce thickens and begins to bubble, 3–4 minutes.
05 - Remove the saucepan from heat. Stir in the cheddar and Gruyère until melted and smooth. Add mustard powder, black pepper, and salt.
06 - Add the drained macaroni to the cheese sauce and stir until well coated.
07 - In a small bowl, combine the breadcrumbs, melted butter, and Parmesan. Mix until evenly distributed.
08 - Pour mac and cheese into a lightly greased baking dish. Sprinkle the breadcrumb mixture evenly over the pasta. Bake for 15–20 minutes until the top is golden and crisp. Let cool for 5 minutes before serving.
