# 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
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 1/4 cup butter. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in milk. Cook, stirring constantly, until sauce thickens, approximately 5–7 minutes. Remove from heat and stir in cheddar and Gruyère cheeses until melted. Season with salt, pepper, mustard, and cayenne if using.
05 - Mix cooked macaroni with cheese sauce until fully combined. Transfer to prepared baking dish.
06 - Toss panko breadcrumbs with melted butter. Sprinkle evenly over macaroni mixture and top with remaining shredded cheddar.
07 - Bake for 25 to 30 minutes until golden and bubbling. Allow to rest for 10 minutes before serving.
