# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère cheese, shredded
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 1/4 tsp ground mustard (optional)
11 - 1/8 tsp cayenne pepper (optional)
→ Topping
12 - 1 cup sharp cheddar cheese, shredded
13 - 1/2 cup panko breadcrumbs
14 - 2 tbsp unsalted butter, melted
# How to Make It:
01 - Preheat oven to 350°F and butter a 2-quart baking dish.
02 - Boil a large pot of salted water and cook macaroni until slightly less than al dente. Drain and set aside.
03 - Melt 4 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes without browning.
04 - Gradually whisk in whole milk and heavy cream. Continue whisking until thickened, about 4-5 minutes.
05 - Remove from heat. Stir in shredded cheddar and Gruyère cheeses until melted and smooth. Season with salt, black pepper, ground mustard, and cayenne pepper if desired.
06 - Add drained macaroni to cheese sauce and stir until evenly coated.
07 - Pour the macaroni mixture into the prepared baking dish.
08 - Mix shredded cheddar, panko breadcrumbs, and melted butter in a small bowl. Sprinkle evenly over the macaroni.
09 - Bake for 25-30 minutes or until the topping is bubbly and golden brown. Allow to rest 10 minutes before serving.
