Classic Creamy Macaroni and Cheese

1.Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish and set aside.

2.Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.

3.In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth roux. Continue whisking and cooking for about 2 minutes until the mixture is bubbly and slightly golden, but not browned.

4.Gradually whisk in 3 1/2 cups of the milk, ensuring no lumps form. Cook the sauce, stirring frequently, until it thickens and coats the back of a spoon, about 5-7 minutes.

5.Remove the sauce from heat. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dry mustard powder if using. Then, gradually add the shredded cheddar, Gruyère, and Parmesan cheeses, stirring until fully melted and smooth.

6.Add the drained macaroni to the cheese sauce and stir gently to combine, ensuring all pasta is coated evenly.

7.Pour the macaroni and cheese mixture into the prepared baking dish and spread it out evenly.

8.In a small bowl, mix the breadcrumbs with olive oil or melted butter until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.

9.Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly around the edges.

10.Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly for perfect creamy texture.