4 cups shredded Cheddar Cheese (I used Vermont sharp white cheddar)
1 lb plus 1 cup macaroni
dry mustard, to taste
1 tbsp butter, melted
½ cup seasoned panko
salt and pepper, to taste
Boil your macaroni in a large pot of salted boiling water. Drain and set aside.
In the same large pot, melt your three tablespoons of butter and whisk in the flour for one minute. Add all the milk, salt, pepper, and dried mustard. Whisk until the mixture becomes thick, about five minutes.
Stir in the cheese. Then, stir in the macaroni. Pour the entire thing into a 9x13 baking dish. Set aside.
In a small bowl, mix your melted butter and panko together.
Sprinkle the panko over the mac and cheese.
Throw in a 375 degree oven for 20-25 minutes, or until the top is golden brown and crispy. Serve right away!