Baked Macaroni and Cheese

Ingredients

• 1 pound elbow macaroni
• 4 tablespoon butter
• 1/4 cup all-purpose flour
• 3 cup whole milk (warmed)
• 3 cup sharp cheddar cheese (shredded)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/2 cup panko breadcrumbs
• 1 tablespoon butter (melted, for topping)

Instructions

1. 1

   Heat the oven to 375°F. Butter a 9x13-inch baking dish.

2. 2

   Bring a large pot of salted water to a boil. Cook the macaroni until just shy of al dente (it'll keep cooking in the oven). Drain.

3. 3

   Melt the 4 tablespoons of butter in the same pot over medium heat. Whisk in the flour and cook 1 minute.

4. 4

   Slowly whisk in the warm milk in a thin stream. Bring to a gentle simmer, whisking constantly, until thickened, 4-5 minutes.

5. 5

   Off the heat, whisk in the salt, pepper, ground mustard, and 2 1/2 cups of the cheese (save 1/2 cup for the top). Stir until smooth.

6. 6

   Stir the pasta into the sauce. Pour into the prepared baking dish. Top with the remaining cheese.

7. 7

   Toss the panko with the melted butter and sprinkle over the top.

8. 8

   Bake 20-25 minutes, until bubbling at the edges and golden on top. Let rest 5 minutes before serving.