Baked Mac and Cheese

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard (optional)
• 1/4 tsp black pepper
• 4 cups shredded sharp cheddar cheese, divided
• 1 cup shredded mozzarella or Monterey Jack

• Topping

• 3/4 cup panko breadcrumbs
• 2 tbsp butter, melted

1. 1Heat the oven to 375°F and butter a 9x13-inch baking dish.
2. 2Cook the macaroni in salted water 2 minutes less than the package says. Drain.
3. 3Melt the butter in a large pot over medium heat. Whisk in the flour for 1 minute, then slowly whisk in the milk. Simmer, whisking, until thickened, 4–5 minutes.
4. 4Take off the heat. Stir in the salt, garlic powder, mustard, pepper, 3 cups of the cheddar and the mozzarella until smooth.
5. 5Stir in the pasta, pour into the dish and top with the remaining cheddar.
6. 6Toss the panko with the melted butter and sprinkle over the top. Bake 20–25 minutes, until bubbly and golden.

Tap a step to mark it done.