Ingredients:

  • 1 lb (450 g) elbow macaroni or small pasta shapes
  • 4 tbsp (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 4 cups (960 ml) whole milk, warmed
  • 2 cups (200 g) sharp cheddar cheese, grated
  • 1 cup (100 g) Gruyère cheese, grated
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups (150 g) panko breadcrumbs
  • 2 tbsp (30 g) unsalted butter, melted
  • Cooked and crumbled bacon
  • Diced tomatoes
  • Sliced green onions
  • Sautéed mushrooms
  • Pickled jalapeños
  • Steamed broccoli florets
  • Caramelized onions
  • Chopped fresh herbs (parsley, chives)

Instructions:

  1. Boil the macaroni in salted water until just al dente, about 1-2 minutes less than package suggests. Drain and set aside.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling but not browned.
  3. Gradually whisk in the warm milk, stirring constantly, until sauce thickens, about 5-7 minutes.
  4. Stir in Dijon mustard, garlic powder, salt, and pepper. Remove from heat and mix in the grated cheddar and Gruyère cheese until melted and smooth.
  5. Stir cooked pasta into the cheese sauce until well coated.
  6. In a skillet, melt butter and add panko breadcrumbs. Toast, stirring frequently, until golden brown and crispy. Remove from heat.
  7. Pour mac and cheese into your baking dish. Sprinkle toasted breadcrumbs evenly over the top.
  8. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and golden on top.
  9. While baking, warm or prepare your chosen toppings such as sautéed mushrooms, crisp bacon, and steamed broccoli, then place them in small bowls or ramekins.
  10. Remove mac and cheese from oven. Set up your mac and cheese bar with bowls of toppings and serving utensils. Encourage guests to customise their bowls.