# 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 - Preheat the oven 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, then drain and set aside.
03 - Melt 1/4 cup butter in a medium saucepan over medium heat, whisk in all-purpose flour, and cook for 1 minute to create a roux.
04 - Gradually whisk in milk, stirring constantly until sauce thickens, about 5 to 7 minutes. Remove from heat and stir in shredded cheddar and Gruyère or Monterey Jack cheeses until melted. Season with salt, black pepper, ground mustard, and cayenne pepper if desired.
05 - Mix the drained macaroni with the cheese sauce thoroughly and transfer the mixture to the prepared baking dish.
06 - In a small bowl, toss panko breadcrumbs with melted butter, then sprinkle evenly over the macaroni. Top with remaining shredded sharp cheddar cheese.
07 - Bake for 25 to 30 minutes until golden brown and bubbly, then let rest for 10 minutes before serving.
