# 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 sharp cheddar cheese, shredded
06 - 1 cup Gruyère or Monterey Jack cheese, shredded
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 sharp cheddar cheese, shredded
# Steps to Follow:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - Melt 1/4 cup butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk, stirring constantly, and cook until sauce thickens, about 5–7 minutes. Remove from heat and stir in cheddar and Gruyère (or Monterey Jack) cheeses until melted. Season with salt, pepper, mustard, and cayenne if using.
05 - Mix cooked macaroni with cheese sauce in a large bowl until thoroughly combined. Transfer mixture to the prepared baking dish.
06 - Toss panko breadcrumbs with melted butter in a small bowl. Sprinkle evenly over macaroni mixture. Top with remaining shredded cheddar cheese.
07 - Bake for 25–30 minutes until golden and bubbling. Let rest for 10 minutes before serving.
