Baked mac and cheese

Macaroni:

• 8 oz elbow pasta
• 1 tbsp unsalted butter

Topping:

• 2/3 cup panko breadcrumbs
• 2 tbsp unsalted butter
• 1/4 tsp salt

Sauce:

• 4 tbsp unsalted butter
• 1/3 cup flour
• 3 cups milk
• 2 cups freshly shredded cheese¹⁾
• 1 cup freshly shredded mozzarella cheese
• 3/4 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

1. Cook pasta per packet instructions minus 1 minute. Drain, return to pot, and toss in butter until melted. Set aside to cool while making the sauce.
2. Mix together topping ingredients; set aside.
3. Preheat oven to 350 F.
4. In a large saucepan or an ovenproof skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
5. Add 1 cup milk and mix to dissolve the paste into the milk. Add remaining milk and mix until free of lumps (using a whisk if necessary).
6. Mix in salt and seasonings. Cook, stirring/whisking regularly, for 5–8 minutes until thickened to a cream consistency. When the sauce coats the back of a wooden spoon, it should be possible to draw a path through with a finger.
7. Remove from stove, add cheese, and stir. The cheese does not need to melt. Adjust salt to taste.
8. Pour sauce into pot with macaroni. Stir quickly, then pour into the skillet or a baking dish. Sprinkle with breadcrumb topping.
9. Bake for 25 minutes or until the top is light golden. Don't bake too long, or the sauce will be baked away. Serve immediately with a garnish of fresh parsley (if desired).

• https://www.recipetineats.com/baked-mac-and-cheese/