Ultra-creamy mac and cheese, topped with crisp, golden crumbs. Finished in 20 minutes for cozy, cheesy comfort.
# What You'll Need:
→ Pasta
01 - 10.5 ounces elbow macaroni
→ Cheese Sauce
02 - 1 1/2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 5.3 ounces shredded sharp cheddar cheese
06 - 2.6 ounces shredded mozzarella cheese
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - Salt and black pepper, to taste
→ Topping (optional)
10 - 1.4 ounces panko breadcrumbs
11 - 1 tablespoon melted butter
12 - 1 tablespoon grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package directions. Drain using a colander and set aside.
02 - Return the pot to medium heat and melt unsalted butter. Add all-purpose flour, whisking constantly, and cook for 1 minute until foaming but not browned.
03 - Gradually pour in the whole milk while whisking until no lumps remain. Continue stirring until the mixture thickens slightly, about 2 minutes.
04 - Add Dijon mustard, garlic powder, sharp cheddar, and mozzarella. Stir until all cheese melts and the sauce becomes smooth and creamy. Adjust seasoning with salt and black pepper to taste.
05 - Add the drained macaroni to the cheese sauce. Stir until every piece of pasta is coated evenly.
06 - For a crunchy finish, combine panko, melted butter, and Parmesan in a small bowl. Sprinkle the mixture over the macaroni in an oven-safe dish. Broil for 2–3 minutes until golden brown.
07 - Portion the mac and cheese into bowls and enjoy immediately.
