# What You'll 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, plus more for pasta water
09 - 1/4 tsp ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated (or substitute with cheddar)
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated (optional)
# How to Make It:
01 - Preheat oven to 350°F (180°C). Grease a 3-quart baking dish with butter or nonstick spray.
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 4 tbsp unsalted butter in a saucepan over medium heat. Whisk in 1/3 cup flour continuously for 1-2 minutes until a pale roux forms.
04 - Gradually add 4 cups warmed whole milk to the roux, whisking constantly to prevent lumps. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
05 - Remove from heat. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add 2 cups grated sharp cheddar and 1 cup grated Gruyère, stirring until fully melted and smooth.
06 - Fold the drained macaroni into the cheese sauce, ensuring the pasta is thoroughly coated.
07 - Transfer the macaroni and cheese mixture to the prepared baking dish.
08 - Mix 1 cup panko breadcrumbs with 2 tbsp melted butter and 1/4 cup grated Parmesan cheese (optional). Sprinkle evenly over the macaroni.
09 - Bake in the preheated oven for 25-30 minutes until the topping is golden and bubbling. Let rest 5 minutes before serving.
