Classic Crusty Baked Macaroni & Cheese

1. Preheat Oven

Preheat your oven to 350°F (175°C) to ensure it's hot and ready for baking as soon as your macaroni and cheese is assembled.

2. Cook Macaroni

Cook 8 ounces of elbow macaroni in a large pot of boiling salted water. Stir occasionally and cook until the pasta reaches al dente, following the package instructions. Drain the macaroni thoroughly and set it aside.

3. Prepare Roux

In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once the butter is fully melted and begins to bubble, add 1/4 cup of all-purpose flour. Stir continuously for about 2 minutes to form a smooth roux.

4. Make Cheese Sauce

Gradually whisk in 3 cups of milk, adding it in small increments to avoid lumps. Continue to cook and whisk the mixture until it becomes thick and smooth, which should take about 5-7 minutes. Season with 1 teaspoon of salt and 1/4 teaspoon each of black pepper and ground mustard. Remove the saucepan from the heat and stir in 3 cups of shredded sharp cheddar cheese until it's fully melted and the sauce is smooth and creamy.

5. Combine Macaroni and Sauce

Combine your cooked macaroni with the cheese sauce, ensuring every piece of pasta is well-coated.

6. Prepare Baking Dish

Transfer the macaroni and cheese mixture into a greased 2-quart baking dish, spreading it out evenly.

7. Add Topping

For the perfect crusty topping, melt 2 tablespoons of butter and mix it with 1 cup of breadcrumbs. Sprinkle this mixture evenly over the macaroni and cheese.

8. Bake

Bake in the preheated oven for 25-30 minutes until the top is golden brown and the cheese sauce is bubbling around the edges. Allow it to cool for a few minutes before serving.