Ingredients:

  • 12 oz (340 g) elbow macaroni or small pasta shells
  • 4 tbsp (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • 2 cups (225 g) sharp cheddar cheese, shredded
  • 1 cup (115 g) mozzarella cheese, shredded
  • 1 tsp Dijon mustard (optional, for depth of flavor)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100 g) panko breadcrumbs
  • 2 tbsp (30 g) unsalted butter, melted
  • 1/4 cup (25 g) Parmesan cheese, grated (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente (about 7-8 minutes). Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux (should be bubbly but not brown).
  3. Gradually whisk in warm milk, no lumps. Continue whisking until sauce thickens (about 5-7 minutes). Remove from heat; stir in shredded cheddar, mozzarella, and Dijon mustard until melted and smooth. Season with salt and pepper.
  4. Add drained pasta to the cheese sauce, stirring to coat evenly.
  5. In a bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese.
  6. Pour macaroni and cheese into greased baking dish. Evenly sprinkle panko topping over the surface.
  7. Bake at 350°F (175°C) for 15-20 minutes or until topping is golden brown and sauce is bubbling.
  8. Let cool slightly before serving to allow sauce to thicken.