# 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 oven to 400°F if baking the dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk constantly for 1–2 minutes without browning to form a smooth roux.
04 - Gradually whisk in 2 cups of warmed whole milk until smooth. Cook, stirring frequently, until the sauce thickens and starts to bubble, about 3–4 minutes. Remove from heat and stir in sharp cheddar cheese and optional Gruyère or mozzarella until fully melted. Season with mustard powder, ground black pepper, and salt.
05 - Add the cooked macaroni to the cheese sauce and stir until evenly coated.
06 - For stovetop serving, plate immediately and optionally garnish with extra cheese.
07 - Transfer the macaroni and cheese mixture into a lightly greased baking dish. In a small bowl, combine ⅓ cup breadcrumbs, melted butter, and optional Parmesan cheese. Evenly sprinkle over the pasta.
08 - Bake in preheated oven for 15–20 minutes until the top is golden and crispy. Let rest for 5 minutes before serving.
