# What you need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 1 tsp salt
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp mustard powder (optional)
09 - 1/4 tsp cayenne pepper (optional)
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated
# How to make it:
01 - Preheat the oven to 350°F. Grease a 2-quart baking dish to prevent sticking.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, approximately 1-2 minutes less than package instructions. Drain and set aside.
03 - Melt 4 tablespoons of unsalted butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until foamy but not browned.
04 - Gradually whisk in whole milk and heavy cream. Bring the mixture to a simmer, whisking constantly, until thickened, about 5 minutes. Remove from heat and stir in salt, black pepper, mustard powder, cayenne pepper, sharp cheddar, and Gruyère until smooth and fully melted.
05 - Add the cooked macaroni to the cheese sauce and stir to evenly incorporate. Transfer the mixture into the prepared baking dish.
06 - Combine panko breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle evenly over the macaroni mixture.
07 - Bake in the preheated oven for 25-30 minutes, until the topping is golden and the sauce is bubbling. Allow to rest for 5 minutes before serving.
