Ingredients
- 12 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 3 cups whole milk
- 2 cups sharp cheddar, shredded
- 1 cup mozzarella, shredded
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup Parmesan
Optional Ingredients
- 1 tsp mustard powder
Instructions
- Cook pasta to al dente; drain.
- In pot, melt butter and whisk in flour for 1 minute.
- Slowly whisk in milk; cook until thick enough to coat spoon.
- Turn heat to low; add cheeses, garlic powder, mustard powder, salt, pepper. Stir smooth.
- Fold pasta into cheese sauce and pour into baking dish.
- Mix topping ingredients and sprinkle evenly on top.
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbling.