# What you'll need:
→ Pasta
01 - 12 ounces 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:
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 instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 1/4 cup unsalted butter. Whisk in all-purpose flour and cook for 1 minute to form a roux.
04 - Gradually whisk in 4 cups whole milk. Stir constantly until sauce thickens, approximately 5 to 7 minutes.
05 - Remove from heat. Stir in shredded sharp cheddar and Gruyère or Monterey Jack until fully melted. Season with salt, black pepper, ground mustard, and cayenne pepper if desired.
06 - Mix cooked macaroni with cheese sauce in a large bowl until thoroughly combined. Transfer mixture to prepared baking dish.
07 - In a small bowl, toss panko breadcrumbs with melted butter. Sprinkle evenly over macaroni mixture, then top with remaining shredded sharp cheddar cheese.
08 - Bake uncovered for 25 to 30 minutes, or until the topping is golden brown and sauce is bubbling.
09 - Allow the dish to rest for 10 minutes before serving to set the sauce.
