# What You Need:
→ Pasta
01 - 8 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 2 cups sharp cheddar cheese, grated
06 - ½ cup Gruyère or mozzarella cheese, grated (optional)
07 - ½ tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt
→ Topping (for baked version)
10 - ⅓ cup breadcrumbs (preferably panko)
11 - 1 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese (optional)
# Step-by-step guide:
01 - Set oven temperature to 400°F if preparing the baked variation.
02 - Bring a large pot of salted water to a boil and cook macaroni until slightly under al dente, about 1–2 minutes less than package instructions. Drain and reserve.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour continuously for 1–2 minutes until smooth and pale, avoiding browning.
04 - Gradually pour in warmed milk, whisking constantly until smooth. Continue cooking and stirring until sauce thickens and gently bubbles, about 3–4 minutes.
05 - Remove from heat, stir in cheddar and optional Gruyère until melted. Add mustard powder, black pepper, and salt; mix well.
06 - Add drained macaroni to cheese sauce and stir to fully coat.
07 - For immediate serving, plate the macaroni and cheese with optional extra cheese garnish.
08 - Transfer mixture to a greased baking dish. Mix breadcrumbs, melted butter, and Parmesan cheese in a small bowl and sprinkle evenly over pasta.
09 - Bake in preheated oven for 15–20 minutes until topping is golden and crisp. Let rest for 5 minutes before serving.
