Tender macaroni enveloped in rich, creamy cheese sauce with a golden, crunchy panko topping. Easy comfort food.
# What You'll 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 more for pasta water)
09 - 1/4 tsp ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated (or substitute with more cheddar)
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a large baking dish (about 3 quarts) with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente (about 1–2 minutes less than package directions). Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tbsp butter. Add the flour and whisk constantly for 1–2 minutes until a pale roux forms.
04 - Gradually whisk in the warmed milk, ensuring no lumps form. Cook, stirring often, until the sauce thickens and coats the back of a spoon (5–7 minutes).
05 - Remove from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Add grated cheddar and Gruyère; stir until smooth and fully melted.
06 - Mix the drained macaroni into the cheese sauce, ensuring all pasta is well coated.
07 - Pour the mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with melted butter and Parmesan (if using). Sprinkle evenly over the macaroni.
09 - Bake for 25–30 minutes, or until the top is golden and bubbling. Let rest for 5 minutes before serving.
