# What You Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk, warmed
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated (optional)
# Step-by-Step:
01 - Preheat oven to 350°F. Grease a 3-quart baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook for 1–2 minutes until pale and bubbling.
04 - Gradually add warmed milk to the roux while whisking constantly to avoid lumps. Cook, stirring often, until thickened and able to coat the back of a spoon, about 5–7 minutes.
05 - Remove from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Fold in grated cheddar and Gruyère until fully melted and smooth.
06 - Mix the drained macaroni thoroughly into the cheese sauce until evenly coated.
07 - Transfer the macaroni and cheese mixture to the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter and grated Parmesan if using. Sprinkle evenly over the pasta. Bake for 25–30 minutes until golden and bubbling.
09 - Allow to rest for 5 minutes before serving to set the crust.
