# Ingredient List:
→ 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 shredded sharp cheddar cheese
06 - 1 cup shredded Gruyère or Monterey Jack cheese
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 shredded sharp cheddar cheese
# Recipe Steps:
01 - Preheat 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, 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 butter. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk and cook, stirring constantly, until sauce thickens, about 5 to 7 minutes. Remove from heat, then stir in shredded sharp cheddar and Gruyère (or Monterey Jack) cheese until fully melted. Season with salt, black pepper, ground mustard, and cayenne pepper if using.
05 - Mix cooked macaroni with cheese sauce in a large bowl until well combined. Transfer mixture 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 sharp cheddar.
07 - Bake for 25 to 30 minutes until the top is golden brown and the sauce is bubbly. Allow to rest for 10 minutes before serving.
