# 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, 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 additional cheddar)
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated (optional)
# How-To Steps:
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 to 2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour constantly for 1 to 2 minutes until pale and fragrant.
04 - Gradually whisk in warmed milk, stirring to avoid lumps. Cook, stirring frequently, until sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
05 - Remove saucepan from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Add grated cheddar and Gruyère cheeses, stirring until melted and smooth.
06 - Mix drained macaroni into cheese sauce until fully coated.
07 - Pour macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter and Parmesan cheese if using. Evenly sprinkle over macaroni.
09 - Bake for 25 to 30 minutes, until the topping is golden brown and bubbly. Allow to rest 5 minutes before serving.
