Ingredients:

  • 8 ounces elbow macaroni
  • 2 cups sharp cheddar cheese, shredded (plus extra for topping)
  • 1 cup Gruyère cheese, shredded
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • (Salt and black pepper to taste)
  • ½ cup breadcrumbs (preferably panko for crunch)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  3. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Cook for about 2 minutes until it forms a roux; it should be bubbly but not browned.
  4. Gradually whisk in the milk while continuing to stir, ensuring there are no lumps. Continue cooking until thickened, about 5–7 minutes.
  5. Remove from heat and stir in both cheeses until melted and smooth. Mix in Dijon mustard, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to taste.
  6. In a large mixing bowl or directly in your pot if theres enough room, combine cooked macaroni with cheese sauce. Stir well until all pasta is coated.
  7. Transfer the mac and cheese mixture into a greased baking dish (9x13 inches works well).
  8. Sprinkle additional shredded cheddar cheese on top followed by an even layer of breadcrumbs.
  9. Place in preheated oven for about 20–25 minutes or until golden brown on top.
  10. Allow cooling slightly before serving as it will be very hot!