# 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 additional 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)
# Directions:
01 - Preheat the 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, approximately 1–2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Add flour and whisk continuously for 1–2 minutes until pale and fragrant.
04 - Gradually pour in the warmed milk while whisking to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
05 - Remove from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Add grated cheddar and Gruyère cheese, stirring until smooth and fully melted.
06 - Fold the drained macaroni into the cheese sauce, ensuring every piece is evenly coated.
07 - Transfer the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, mix panko breadcrumbs with melted butter and optional Parmesan cheese. Sprinkle the topping evenly over the pasta.
09 - Bake for 25–30 minutes until the crust is golden and the cheese is bubbling. Allow to rest for 5 minutes before serving.
