Preparation Steps

• Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
• Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
• In a large saucepan or Dutch oven, melt 0.5 cup of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the whole milk until smooth. Bring the mixture to a simmer, stirring frequently, until the sauce thickens, which usually takes about 5-7 minutes.
• Remove the saucepan from the heat. Stir in the shredded sharp cheddar and Gruyere cheeses until they are completely melted and the sauce is smooth. Add the Dijon mustard, salt, and black pepper, stirring to combine.
• Add the cooked macaroni to the cheese sauce and stir gently until the macaroni is evenly coated.
• Pour the macaroni mixture into the prepared baking dish, spreading it evenly.
• In a small bowl, combine the Panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the macaroni in the baking dish.
• Bake for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the breadcrumb topping is golden brown and crispy.
• Let the baked mac and cheese stand for 5-10 minutes before serving to allow it to set slightly.