# 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 (optional)
07 - ½ tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt
→ Topping (for baked version)
10 - ⅓ cup breadcrumbs, preferably panko
11 - 1 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese (optional)
# Directions:
01 - Preheat the oven to 400°F if proceeding with the baked version.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour continuously for 1–2 minutes until smooth and pale but not browned.
04 - Slowly whisk in the warmed milk until combined. Continue stirring and cook until the sauce thickens and begins to bubble, approximately 3–4 minutes.
05 - Remove from heat. Stir in the sharp cheddar and optional Gruyère until fully melted and smooth. Add mustard powder, black pepper, and salt, mixing evenly.
06 - Add the drained macaroni to the cheese sauce, stirring gently to ensure all pasta is coated.
07 - For immediate serving, garnish with extra grated cheese if desired and serve without baking.
08 - Transfer the macaroni and cheese mixture to a lightly greased baking dish. In a separate bowl, mix breadcrumbs, melted butter, and optional Parmesan. Sprinkle evenly over the top.
09 - Bake in the preheated oven for 15–20 minutes until the topping is golden and crisp. Allow to rest for five minutes before serving.
