# What You'll Need:
→ 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
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil a large pot of salted water. Cook the 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 the flour and cook for 1 minute to create a roux.
04 - Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5 to 7 minutes. Remove from heat and stir in shredded sharp cheddar and Gruyère (or Monterey Jack) cheeses until fully melted. Season with salt, black pepper, ground mustard, and cayenne pepper if using.
05 - Mix the cooked macaroni with the cheese sauce in a large bowl until evenly coated, then transfer to the prepared baking dish.
06 - Toss panko breadcrumbs with melted unsalted butter in a small bowl. Sprinkle the mixture evenly over the macaroni and cheese. Top with remaining shredded sharp cheddar cheese.
07 - Bake for 25 to 30 minutes until the topping is golden and bubbling. Allow to rest for 10 minutes before serving.
