# 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
# Method Steps:
01 - Preheat 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 directions. 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. Cook, stirring constantly, until sauce thickens, approximately 5 to 7 minutes. Remove from heat and stir in shredded cheddar and Gruyère or Monterey Jack until fully melted. Season with salt, pepper, ground mustard, and cayenne pepper if desired.
05 - In a large bowl, combine the cooked macaroni with the cheese sauce. Mix thoroughly and transfer to the prepared baking dish.
06 - In a small bowl, toss panko breadcrumbs with melted butter. Evenly sprinkle over macaroni mixture, then top with remaining shredded cheddar cheese.
07 - Bake for 25 to 30 minutes, or until the topping is golden brown and sauce is bubbling. Let rest 10 minutes before serving.
