Servings: 6

250 g / 8 oz macaroni (elbow pasta) 250 g / 8 oz macaroni (elbow pasta)
1 tbsp unsalted butter (or 2 tsp oil) 1 tbsp unsalted butter (or 2 tsp oil)
 
* Topping:* note: Topping:*
2/3 cup  panko breadcrumbs (Note 1) ⅔ cup  panko breadcrumbs (Note 1)
2 tbsp unsalted butter 2 tbsp unsalted butter
1/4 tsp salt ¼ tsp salt
 
* Sauce:* note: Sauce:*
4 tbsp unsalted butter 4 tbsp unsalted butter
1/3 cup plain flour (all purpose flour) ⅓ cup plain flour (all purpose flour)
3 cups milk, warmed 3 cups milk, warmed
2 cups shredded cheese (my favourite is gruyere, next is cheddar and Colby) (Note 2) 2 cups shredded cheese (my favourite is gruyere, next is cheddar and Colby) (Note 2)
1 cup shredded mozzarella cheese, or more other cheese of choice (Note 2) 1 cup shredded mozzarella cheese, or more other cheese of choice (Note 2)
3/4 tsp salt ¾ tsp salt
 
* Seasonings (Optional):* note: Seasonings (Optional):*
1 tsp garlic powder 1 tsp garlic powder
½ tsp onion powder ½ tsp onion powder
½ tsp mustard powder ½ tsp mustard powder

Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).
*Topping:*
Mix together Topping. Set aside.
*Sauce:*
Preheat oven to 350F.
In a large saucepan or in an ovenproof skillet (9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
Mix in salt and Seasonings if using.
Cook, stirring/whisking regularly, for 5 to 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
Remove from stove, add cheese and stir - cheese doesn't need to melt.
Adjust salt to taste.
*Assembling:*
Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish. Sprinkle with breadcrumb topping.
Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!

Prep Time: 10 mins  Prep Time: 10 mins
Cook Time: 1 hr  Cook Time: 1 hr
1. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping.  1. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping.
If using normal breadcrumbs, use cup measures not weights (because they weigh more).  If using normal breadcrumbs, use cup measures not weights (because they weigh more).
2. The Main Cheese (2 cups) should be a flavoured cheese. My favorites are: cheddar, Monterey Jack, Colby, provolone and Gruyere.  2. The Main Cheese (2 cups) should be a flavoured cheese. My favorites are: cheddar, Monterey Jack, Colby, provolone and Gruyere.
I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch. However, you can just use more of the Main Cheese.  I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch. However, you can just use more of the Main Cheese.
3. Tossing the cooked pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. You could just make the sauce while the pasta is cooking.  3. Tossing the cooked pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. You could just make the sauce while the pasta is cooking.
4. MAKE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way. Cook pasta and toss in butter, cool.  Make cheese sauce per recipe, then cool with LID ON (important, to avoid evaporation). Make topping. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe.  4. MAKE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way. Cook pasta and toss in butter, cool.  Make cheese sauce per recipe, then cool with LID ON (important, to avoid evaporation). Make topping. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe.
5. REHEATING: Mac and Cheese if best served fresh, and the best way to make ahead is in Note 4.  5. REHEATING: Mac and Cheese if best served fresh, and the best way to make ahead is in Note 4.
6. Baked Mac and Cheese nutrition per serving.  6. Baked Mac and Cheese nutrition per serving.