Classic Baked Mac and Cheese (Print Version)

# Ingredients:

→ The Pasta

01 - 1 pound elbow macaroni (or whatever pasta shape makes you happy)

→ For That Amazing Cheese Sauce

02 - 4 tablespoons unsalted butter
03 - 1/4 cup all-purpose flour
04 - 4 cups whole milk (or mix in some heavy cream if you're feeling extra)
05 - 1 teaspoon Dijon mustard (totally optional but adds nice flavor)
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt, plus more to taste
08 - 1/4 teaspoon black pepper
09 - 3 cups sharp cheddar cheese, freshly shredded
10 - 1 cup mozzarella or Gruyère cheese, shredded
11 - 1/2 cup Parmesan cheese, freshly grated

→ For the Crunchy Top

12 - 1 cup breadcrumbs or panko
13 - 2 tablespoons melted butter
14 - 1/4 cup grated Parmesan (because more cheese is always good)

# Instructions:

01 - Fill your biggest pot with water, add a good pinch of salt, and bring it to a boil. Cook your pasta until it's just tender but still has a little bite - nobody likes mushy mac and cheese! Drain it and set aside.
02 - Grab a large saucepan and melt your butter over medium heat. Sprinkle in the flour and whisk it around for a minute or two until it smells kinda nutty - this is your base for an awesome sauce!
03 - Now comes the fun part - slowly pour in your milk while whisking like crazy to avoid any lumps. Keep stirring until it thickens up and coats the back of a spoon, about 5-7 minutes.
04 - Turn down the heat to low and stir in your seasonings. Now add all that gorgeous cheese gradually, stirring until everything's melted into a smooth, creamy sauce that you'll probably want to eat with a spoon (we won't judge).
05 - Take your sauce off the heat and stir in the cooked pasta until every single piece is coated in cheesy goodness.
06 - Heat your oven to 375°F and grease up a 9x13 baking dish. Pour in your mac and cheese mixture and spread it out evenly.
07 - Mix together your breadcrumbs, melted butter, and that extra Parmesan. Sprinkle this all over the top - this is going to give you that irresistible crispy crust!
08 - Pop it in the oven for about 20-25 minutes until it's all bubbly and golden brown on top. If you want it extra crispy, turn on the broiler for a minute at the end - just watch it like a hawk!

# Notes:

01 - Feel free to switch up the cheeses - just keep the proportions the same
02 - Grate your own cheese if you can - pre-shredded doesn't melt as smoothly
03 - Want to make it ahead? Assemble everything but wait to add the topping until you're ready to bake

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