Step 1

Heat oven to 400° F

Step 2

Place the rack in the middle of oven.Cook pasta 1 minute shy of al dente according to package, drain and set aside.Melt 1/2 cup of butter in a large saucepan set over medium heat

Step 3

Add flour to melted butter and stir until thickened, about 1-2 minutes.Slowly whisk in milk a little at a time

Step 4

If you milk is cold straight out of the fridge take this step very slowly

Step 5

The slower you add the milk the quicker the sauce will thicken.Stir in all but 1 ½ cups of the cheese (reserve that for the topping)

Step 6

Add salt, pepper, garlic powder, mustard powder to the sauce, stir until combined, the cheese is melted and the sauce is thickened

Step 7

Stir together the cooked macaroni noodles (rinse under cold water if stuck together) and the sauce and transfer to a 9 x 13 baking dish, that has been prepped with cooking spray.Melt the remaining 1/2 cup butter and toss with the panko

Step 8

Sprinkle the remaining cheese and panko on top of the noodles

Step 9

Bake in the oven until golden and bubbling, 20-25 minutes

Step 10

Sprinkle with parsley if desired.** If you have a 12” cast iron skillet or oven proof braiser, you can follow steps 3-7 and make this a one pot dish