Classic Creamy Mac and Cheese

1.Preheat the oven to 350°F (175°C) if baking with a breadcrumb topping; otherwise, baking is optional.

2.Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.

3.In a medium saucepan, melt the butter over medium heat until fully melted and bubbling but not browned.

4.Whisk in the all-purpose flour to the melted butter to form a roux. Continue whisking constantly for about 2 minutes until the mixture is golden and slightly fragrant, ensuring no lumps form.

5.Gradually pour in 3 1/2 cups of the whole milk while whisking continuously to keep the mixture smooth.

6.Cook the sauce over medium heat, stirring frequently, until it thickens and coats the back of a spoon, about 5-7 minutes.

7.Remove the sauce from heat and stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper.

8.Add the shredded sharp cheddar and Gruyère cheeses to the sauce, stirring until fully melted and the sauce is velvety smooth.

9.Combine the cooked macaroni with the cheese sauce, mixing gently to coat all the pasta evenly.

10.If baking, transfer the mac and cheese to a buttered or greased 9x13 inch baking dish.

11.In a small bowl, mix the panko breadcrumbs with olive oil until lightly coated, then sprinkle evenly over the top of the mac and cheese.

12.Bake in the preheated oven for 20-25 minutes until the top is golden brown and bubbly. If not baking, serve immediately.

13.Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.