Mac and Cheese

Ingredients

1/2 c. (1 stick) unsalted butter, plus more for baking dish

1 lb. elbow macaroni

1/2 c. flour

5 c. whole milk

1 1/2 tsp. kosher salt

Freshly ground black pepper

1 tsp. mustard powder

3 c. Cheddar, grated

2 c. Gruyere, grated

1 1/2 c. Parmesan, grated, divided

1 c. panko breadcrumbs

3 tbsp. extra-virgin olive oil

chopped parsley, to garnish

Directions

Preheat oven to 375 degrees F. Butter a 9”x13” baking dish.
In a large pot of salted, boiling water, cook macaroni until al dente. Drain and set aside.
In a large saucepan, melt 1 stick butter.
Sprinkle over flour and cook until slightly golden, 2-3 minutes.
Pour in milk and whisk until combined.
Season with mustard powder, salt, and pepper.
Let simmer until starting to thicken, about 5 minutes.
Remove pan from heat and whisk in cheddar, then gruyere, and then 1 cup Parmesan.
Continue whisking until melted and smooth.
Stir in cooked macaroni and transfer to prepared baking dish.
In a small bowl, combine remaining Parmesan with Panko and olive oil.
Sprinkle mixture over macaroni, then season with more black pepper.
Bake until bubbly and golden, 25-30 minutes.
Garnish with parsley. Let sit 10 minutes before serving.

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