Classic Homemade Macaroni and Cheese

Ingredients

For the pasta:

• 8 ounces elbow macaroni (about 2 cups dry)
• Salt (for pasta water)

For the cheese sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (preferably warmed)
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• Salt and black pepper to taste

For the topping:

• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter (melted)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Cook the Pasta:

   1. Bring a large pot of salted water to a boil.
   2. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 6-8 minutes.
   3. Drain the pasta and set aside.

2. Prepare the Cheese Sauce:

   1. In a large saucepan or skillet, melt the butter over medium heat.
   2. Once melted, add the flour and whisk continuously for about 1-2 minutes to form a roux. The mixture should bubble but not brown.
   3. Gradually add the warmed milk and heavy cream to the roux, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens, about 4-5 minutes.
   4. Reduce the heat to low. Add the shredded cheddar and Gruyère cheeses to the sauce, stirring until completely melted and smooth.
   5. Stir in the Dijon mustard, garlic powder, onion powder, paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.

3. Combine Pasta and Cheese Sauce:

   1. Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated with the sauce.

4. Prepare the Topping:

   1. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated.

5. Assemble and Bake:

   1. Preheat your oven to 375°F (190°C).
   2. Transfer the macaroni and cheese mixture to a baking dish (an 8x8-inch or similar size dish works well).
   3. Evenly sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
   4. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.

6. Finish and Serve:

   1. Remove the macaroni and cheese from the oven and let it cool for a few minutes before serving. This helps the sauce set and makes for easier serving.
   2. Garnish with chopped fresh parsley if desired.