Ingredients:

  • 8 oz elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp Dijon mustard (optional)
  • 1/2 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1/2 cup breadcrumbs (panko or regular)
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Boil a large pot of salted water. Add the macaroni and cook until al dente, about 6-8 minutes. Drain and set aside.
  3. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the milk, stirring constantly until thickened, about 3-5 minutes.
  5. Stir in the mustard, nutmeg, and pepper. Remove from heat and mix in the cheddar and mozzarella until melted and smooth.
  6. In a large bowl, mix the cooked pasta with the cheese sauce until evenly coated.
  7. In a small bowl, combine the breadcrumbs, melted butter, and Parmesan (if using).
  8. Pour the mac and cheese into the baking dish and sprinkle the breadcrumb mixture evenly on top.
  9. Bake in the preheated oven for 25-30 minutes, or until golden and bubbly.
  10. Let cool for a few minutes before serving.