Creamy Mac and Cheese

Instructions

1. Cook elbow pasta in salted water according to package directions. Salt the pasta water for added flavor.
2. Shred cheese using a food processor with the shredding blade attachment or by hand. Aim for about 5 cups of shredded sharp cheddar cheese.
3. Make a roux by melting 6 tablespoons of butter in a pan over medium heat.
4. Whisk in 6 tablespoons of flour to the melted butter, stirring constantly until smooth and cooking out the starchy taste, about 3-4 minutes.
5. Add 0.25 teaspoon of mustard powder to the roux.
6. Gradually whisk in 3.5 cups of whole milk, stirring until incorporated.
7. Bring the mixture to a simmer, whisking occasionally until it bubbles. This will show you the final thickness of the sauce.
8. Let the sauce simmer for about 5 minutes.
9. Add 3 ounces of cream cheese and let it melt into the sauce, simmering for another 4-5 minutes. The cream cheese adds tanginess to cut through the richness.
10. Season the sauce with salt and pepper to taste.
11. Stir in 2 cups of the shredded cheese and turn off the heat, allowing it to melt.
12. Grease a casserole dish with cooking spray or butter.
13. Layer half of the cooked pasta and cheese sauce into the casserole dish.
14. Add about 1.5 cups of the remaining cheese as a middle layer.
15. Top with the remaining pasta and cheese sauce mixture.
16. If desired, prepare topping by mixing 0.5 cup panko bread crumbs with 2 tablespoons parmesan cheese, 1 tablespoon olive oil, salt, and pepper. Sprinkle over the top.
17. Bake at 350°F for about 30 minutes until bubbly and golden brown.