Ingredients:

  • 8 oz (225 g) elbow macaroni
  • Salt, for water (1 tbsp)
  • 4 tablespoons (60 g) unsalted butter
  • 1/4 cup (32 g) all-purpose flour
  • 3 cups (720 ml) whole milk
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) gruyère cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup (100 g) panko bread crumbs
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1/2 cup (50 g) parmesan cheese, grated

Instructions:

  1. Boil the elbow macaroni in salted water until al dente, about 6-8 minutes. Drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes.
  3. Gradually whisk in milk, stirring until thickened (about 5-7 minutes). Stir in sharp cheddar and gruyère until melted and smooth.
  4. Season with garlic powder, onion powder, salt, and pepper.
  5. Fold the cooked pasta into the cheese sauce until evenly coated.
  6. In a bowl, combine panko bread crumbs, melted butter, and parmesan cheese.
  7. Pour the mac and cheese into a baking dish. Evenly sprinkle the breadcrumb mixture on top.
  8. Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the top is golden brown and crispy.