Preparation

• Preheat the oven to 350°F (175°C). Grease a medium baking dish (a 9×9-inch works well).
• Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 7–8 minutes. Drain and set aside.
• While pasta cooks, make the roux: melt 4 tablespoons unsalted butter in a saucepan over medium heat until bubbly. Whisk in 2 tablespoons all-purpose flour until smooth and cook for about 1 minute to remove raw flour taste.
• Gradually pour in 2 cups whole milk while whisking constantly. Keep whisking until the mixture thickens slightly and coats the back of a spoon — about 3–5 minutes. Don’t let it boil vigorously; a gentle simmer is fine.
• Remove the saucepan from the heat. Stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Add salt and freshly ground black pepper to taste. If the sauce seems too thick, whisk in a splash of milk.
• Combine the cooked macaroni with the cheese sauce in the pot or a large bowl. Stir until each piece is coated.
• Transfer the macaroni and cheese into the prepared baking dish. Sprinkle 1 cup panko bread crumbs evenly over the top. For extra crispness, toss the panko with 1 tablespoon melted butter before topping.
• Bake at 350°F (175°C) for 20–25 minutes, until the top is golden and the edges are bubbling.
• Let rest for 5 minutes before serving so the sauce sets up slightly.