Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Step 2: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. Do not rinse.
Step 3: While the pasta cooks, prepare the cheese sauce. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Step 4: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be light golden in color.
Step 5: Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and begins to simmer, about 5-7 minutes.
Step 6: Remove the pot from the heat. Stir in the salt, black pepper, cayenne pepper (if using), and dry mustard powder.
Step 7: Add the shredded sharp cheddar and Gruyère cheeses (or your chosen cheese blend) to the sauce. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasonings if necessary.
Step 8: Add the cooked and drained macaroni to the cheese sauce. Stir gently until all the pasta is evenly coated.
Step 9: Pour the macaroni and cheese mixture into the prepared baking dish.
Step 10: If desired, combine the panko breadcrumbs and grated Parmesan cheese in a small bowl. Sprinkle evenly over the top of the mac and cheese.
Step 11: Bake for 20-25 minutes, or until bubbly and the topping is golden brown. If you didn’t add breadcrumbs, bake until golden and slightly browned on top.
Step 12: Let the mac and cheese stand for 5-10 minutes before serving to allow the sauce to set slightly. Enjoy your delicious homemade mac and cheese recipe!