# 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
07 - ½ tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt
→ Topping
10 - ⅓ cup breadcrumbs (preferably panko)
11 - 1 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F if preparing the baked version.
02 - Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook constantly for 1–2 minutes until smooth roux forms without browning.
04 - Gradually whisk warm milk into roux until smooth. Cook, stirring continuously, until sauce thickens and bubbles, 3–4 minutes. Remove from heat.
05 - Stir in cheddar and Gruyère cheeses until melted and smooth. Add mustard powder, black pepper, and salt, mixing well.
06 - Add drained macaroni to cheese sauce, stirring until pasta is evenly coated.
07 - Combine breadcrumbs, melted butter, and Parmesan in a small bowl.
08 - Transfer macaroni mixture to a lightly greased baking dish. Sprinkle breadcrumb topping evenly over pasta. Bake for 15–20 minutes until golden and crisp. Let rest 5 minutes before serving.
