Ingredients:

  • 1 pound (454g) elbow macaroni
  • Water for boiling
  • 1 tablespoon (15ml) salt, for pasta water
  • 1/2 cup (113g or 1 stick) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 4 cups (450g) shredded sharp cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese (optional, for extra gooeyness)
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (28g) melted butter

Instructions:

  1. Boil macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt butter in the saucepan.
  3. Whisk in flour and cook for 1 minute to form a roux.
  4. Gradually whisk in milk until smooth.
  5. Bring to a simmer, stirring constantly, until thickened.
  6. Remove from heat and stir in Dijon mustard, salt, and pepper.
  7. Add cheddar cheese and Monterey Jack cheese (if using), stirring until melted and smooth.
  8. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  9. Pour the mac and cheese into the prepared baking dish.
  10. Combine panko breadcrumbs and melted butter, then sprinkle over the mac and cheese (optional).
  11. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. This is a great baked mac and cheese recipe.
  12. Let cool slightly before serving.