Ingredients
Scale
- 16 ounces elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 4 cups sharp cheddar cheese, freshly shredded
- 2 cups mozzarella cheese, freshly shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted (for the topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or oil.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for 2 minutes less than the package instructions suggest. The pasta should be firm (al dente). Drain and set aside.
- In a large saucepan or pot, melt the 1/2 cup of butter over medium heat.
- Whisk in the flour and cook for about 1 minute. This creates a roux that thickens the sauce.
- Gradually pour in the warm milk while whisking constantly. Continue cooking and whisking until the sauce thickens and starts to bubble gently.
- Turn the heat to low. Stir in the salt, pepper, garlic powder, and onion powder.
- Add the shredded cheddar and mozzarella cheeses. Stir until the cheese is completely melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce. Stir gently until every piece of pasta is well coated.
- Pour the mixture into the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the pasta.
- Bake for 20 to 25 minutes, or until the sauce is bubbling and the breadcrumbs are a beautiful golden brown.
- Let the dish rest for 5 minutes before serving to allow the sauce to set.