Classic Baked Mac and Cheese

Instructions

1. 1

   Bring a large pot of heavily salted water to a boil over high heat (around 212°F or 100°C). Add 1 lb elbow macaroni and cook for 2 minutes less than package directions; reserve 1 cup of pasta water before draining.

2. 2

   In the same pot over medium heat (about 350°F or 175°C), melt 4 tablespoons unsalted butter until foaming. Whisk in ¼ cup all-purpose flour and cook for 2 minutes until it turns pale golden. Gradually whisk in 3 cups warm whole milk, ¼ cup at a time, then simmer for 5–7 minutes, stirring often, until the sauce coats the back of a spoon.

3. 3

   Remove the pot from heat. Stir in 1 teaspoon mustard powder and ½ teaspoon garlic powder. Fold in 2 cups sharp cheddar cheese and 1 cup gruyère cheese in three additions until fully melted. Season with salt and white pepper to taste; thin with reserved pasta water if needed.

4. 4

   Fold in the drained pasta and transfer the mixture to a buttered 9×13 baking dish. Top with ½ cup panko breadcrumbs evenly over the surface.

5. 5

   Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the edges are bubbling and the top is deep golden brown. The dish should be fragrant and the breadcrumbs crispy.

6. 6

   Remove from the oven and let the mac and cheese rest for 5 minutes before serving to allow it to set slightly.