Extra Creamy Macaroni and Cheese

Instructions

1. Preheat the oven to 350°F.
2. Lightly grease a 9×13-inch baking dish with butter.
3. Melt 3 tbsp. butter in a saucepan over medium heat.
4. Place the bread crumbs in a bowl, add the melted butter and toss to coat well.
5. Add one handful of grated cheddar cheese, toss to mix and set aside.
6. Cook macaroni in a pot of boiling salted water until al dente.
7. Drain, without rinsing and return the noodles to the pot they were cooked in.
8. Warm milk in a saucepan over medium heat until it begins to steam and form small bubbles around the edges –don’t boil it. Remove from heat.
9. Melt the remaining butter in a medium saucepan over medium heat.
10. Add flour and mix with a heat-safe rubber spatula or a wooden spoon, scraping the bottom of the saucepan to prevent burning, for about 3 minutes, or until it begins to turn light brown.
11. Gently add the warmed milk and stir for about 3 minutes, or until the sauce thickens.
12. Remove from the source of heat and stir in mustard, salt and the finely ground pepper.
13. Add the remaining cheese and stir to melt the cheese completely. Add seasoning based on your taste.
14. Add the cheese sauce over macaroni and stir to coat the noodles well in the sauce.
15. Pour the cheese and macaroni mixture into the baking dish, top with panko-cheese mixture and bake for about 30 minutes, or until bubbling and light golden brown.
16. Serve hot.