Ingredients:

  • 1 pound (454g) elbow macaroni pasta
  • Water, for boiling
  • Salt, to taste
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • ½ teaspoon dry mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups (400g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Gruyère cheese (optional)
  • ½ cup (50g) Panko breadcrumbs
  • 2 tablespoons (28g) melted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions until al dente. Drain well.
  3. Melt butter in a large saucepan over medium heat. Whisk in flour until smooth. Cook for 1-2 minutes, stirring constantly.
  4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until sauce has thickened slightly. Stir in mustard, salt, and pepper.
  5. Remove from heat and stir in cheddar and Gruyère (if using) until melted and smooth.
  6. Add drained macaroni to the cheese sauce and stir to combine.
  7. Pour macaroni and cheese mixture into the prepared baking dish.
  8. In a small bowl, combine Panko breadcrumbs and melted butter.
  9. Sprinkle breadcrumb mixture evenly over the macaroni and cheese. Bake for 20-25 minutes, or until golden brown and bubbly.
  10. Let cool slightly before serving.