by EMMA CHRISTENSEN
Everyone needs a mac and cheese recipe in their back pocket — one that can be pulled out the instant that craving hits for cheesy pasta. This is it.
Grease baking dish with butter.
Boil water in a large pot with generous amount of salt. Cook macaroni until al dente. Drain and set aside.
Melt butter in saucepan over medium heat. Spike flour and whisk until a paste forms. Cook roux for 1-2 minutes.
Slowly whisk milk into the roux. Cook until sauce thickens. Remove from heat.
Stir in the cheese a handful at a time. Stir in salt and mustard powder (optional).
Add pasta to the cheese sauce and mix until fully coated.
Transfer to the baking dish and top with panko crumbs.
Bake at 400°F for 10-15 minutes until pasta is bubbly and the top is golden.