# 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
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, approximately 1 to 2 minutes less than package directions. Drain thoroughly and set aside.
03 - Melt 1/4 cup unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a smooth roux.
04 - Gradually whisk in whole milk to the roux, stirring constantly. Simmer until the sauce thickens, about 5 to 7 minutes. Remove from heat and mix in shredded sharp cheddar and Gruyère (or Monterey Jack) cheeses until fully melted. Season with salt, black pepper, ground mustard, and cayenne pepper if using.
05 - In a large bowl, mix the drained macaroni with the cheese sauce until evenly coated. Transfer this mixture to the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs with melted unsalted butter. Sprinkle over the macaroni mixture, then top evenly with the remaining shredded sharp cheddar cheese.
07 - Bake uncovered for 25 to 30 minutes until the topping is golden brown and sauce bubbles around the edges. Let rest for 10 minutes before serving.
