# 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 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon ground mustard (optional)
10 - 1/8 teaspoon cayenne pepper (optional)
→ Topping
11 - 1 cup panko breadcrumbs
12 - 2 tablespoons unsalted butter, melted
13 - 1/2 cup sharp cheddar cheese, shredded
# Directions:
01 - Set oven temperature to 375°F and grease a 9x13-inch baking dish.
02 - Boil a large pot of salted water and 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 - Slowly whisk in whole milk and cook, stirring constantly, until sauce thickens, approximately 5 to 7 minutes.
05 - Remove sauce from heat; stir in shredded cheddar and Gruyère (or Monterey Jack) until melted. Season with salt, black pepper, ground mustard, and cayenne pepper if using.
06 - Mix cooked macaroni with cheese sauce until evenly coated, then transfer to the prepared baking dish.
07 - Toss panko breadcrumbs with melted butter in a small bowl. Sprinkle evenly over macaroni mixture, then top with remaining shredded cheddar cheese.
08 - Bake for 25 to 30 minutes until golden brown and bubbling. Allow to rest for 10 minutes before serving.
