# What You'll 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)
# Directions:
01 - Set the oven to 400°F if preparing the baked version.
02 - Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, approximately 1 to 2 minutes less than the package instructions. Drain and set aside.
03 - In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour continuously for 1 to 2 minutes, ensuring the mixture remains smooth and does not brown.
04 - Gradually whisk in the warmed whole milk until fully incorporated. Continue cooking and stirring until the sauce thickens and begins to bubble, about 3 to 4 minutes. Remove from heat.
05 - Stir in the grated sharp cheddar and optional Gruyère or mozzarella until melted and smooth. Add mustard powder, ground black pepper, and salt, mixing well.
06 - Fold the drained macaroni into the cheese sauce, stirring until evenly coated.
07 - If serving immediately, garnish with extra grated cheese as desired and serve.
08 - For the baked version, transfer the macaroni and cheese to a lightly greased baking dish. In a small bowl, mix the breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the mixture evenly over the pasta.
09 - Bake in the preheated oven for 15 to 20 minutes, or until the topping is golden and crisp. Allow to rest for 5 minutes before serving.
