Classic Macaroni and Cheese (Perfect Side Dish)

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, add the macaroni, and cook until just al dente, about 7-8 minutes. Drain and set aside.

In a large saucepan or Dutch oven, melt the butter over medium heat. Sprinkle in the flour and cook, stirring constantly with a whisk, for about 2 minutes. The mixture will bubble.

Slowly pour in the milk a little at a time, whisking continuously until smooth. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

Remove from heat and whisk in the Dijon, hot sauce (if using), salt, and pepper. Add the shredded cheddar in handfuls, stirring until melted and silky. If you want a smoother sauce, you can use a whisk for this too – but make sure to keep one hand on your stirring gear, not just eating the sauce straight from the pan.

Fold the cooked macaroni into the cheese sauce until every noodle is coated. Taste and adjust seasoning as needed.

In a small skillet, melt the extra butter and toss in the panko breadcrumbs. Cook over medium heat, stirring, until the crumbs are golden brown and smell nutty, about 3-4 minutes.

Pour the mac into a buttered 9x13-inch baking dish, spreading it even. Sprinkle the toasted panko over the top. (Honestly, you could eat it now – but baking makes it even better.)

Bake for 20-25 minutes, or until the dish is bubbling at the edges. If you like a deeper golden top, you can broil for the last 1-2 minutes, but keep a close watch so the crumbs don't burn.