# 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)
# How-To Steps:
01 - Preheat oven to 400°F if baking.
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 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1–2 minutes until a smooth roux forms without browning.
04 - Gradually whisk in warm milk until smooth. Cook, stirring, until sauce thickens and begins to bubble, about 3–4 minutes.
05 - Remove from heat and stir in sharp cheddar and Gruyère (if using) until melted and smooth. Add mustard powder, ground black pepper, and salt, mixing well.
06 - Add drained macaroni to the cheese sauce and stir until evenly coated.
07 - For stovetop serving, serve immediately, optionally garnished with extra cheese.
08 - Transfer macaroni and cheese to a lightly greased baking dish. Mix breadcrumbs, melted butter, and Parmesan in a small bowl; sprinkle evenly over the top.
09 - Bake at 400°F for 15–20 minutes until top is golden and crisp. Let rest for 5 minutes before serving.
