Baked Macaroni and Cheese Recipe

Ingredients:

• 7 Tbsp butter, divided
• 5 Tbsp all-purpose flour
• 4 cups milk
• 1 tsp prepared dry mustard
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp hot sauce such as Cholula or Tabasco
• 1 lb (4 cups) shredded cheese such as cheddar, Zola, or other full flavored cheese
• 1 lb Metropolitan Market Elbow macaroni
• 1 cup panko breadcrumbs

Directions:

1. Preheat oven to 425°F. Melt 5 tbsp butter in a large Dutch oven over medium heat. Whisk in flour and cook, whisking constantly, until mixture bubbles, smells toasty, and turns golden in color, about 3 minutes. Slowly whisk in milk. Add dry mustard, salt, pepper, and hot sauce. Bring to a simmer and cook until sauce thickens, about 5 minutes. Reduce heat to low, add cheese, and stir until cheese melts and incorporates into sauce. Remove from the heat and set aside
2. Cook pasta in boiling salted water until just tender. Drain. Add pasta to the pan with the cheese sauce and stir well to combine. Taste and adjust seasoning with additional salt and pepper.
3. Place panko in a medium bowl. Melt remaining 2 Tbsp butter and stir into breadcrumbs. Evenly sprinkle over the top the pasta. Transfer dish to the oven and bake until topping is golden brown and crisp, 5 to 8 minutes.