# 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
07 - ½ tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt
→ Topping
10 - ⅓ cup breadcrumbs (preferably panko)
11 - 1 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F for baked version preparation.
02 - Bring a large pot of salted water to boil. Cook macaroni until al dente, about 1-2 minutes less than package directions. Drain and set aside.
03 - Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour constantly for 1-2 minutes until smooth roux forms without browning.
04 - Gradually whisk warm milk into roux until smooth. Cook stirring constantly for 3-4 minutes until sauce thickens and bubbles.
05 - Remove from heat. Stir in cheddar and Gruyère until melted and smooth. Add mustard powder, black pepper, and salt.
06 - Add drained macaroni to cheese sauce. Stir until pasta is evenly coated.
07 - Serve immediately, garnished with extra cheese if desired for stovetop version.
08 - For baked version: transfer mac and cheese to lightly greased baking dish. Combine breadcrumbs, melted butter, and Parmesan in small bowl. Sprinkle evenly over pasta.
09 - Bake for 15-20 minutes until top is golden and crisp. Let cool 5 minutes before serving.
