Classic Baked Mac & Cheese

Heat oven to 425°F and butter a 2-quart baking dish. Boil the macaroni in well-salted water 2 minutes short of al dente — it finishes in the oven. Drain and set aside.

Warm the milk to 150°F in a glass measuring cup in the microwave. Add the bay leaf and let it steep while you make the roux.

Melt the butter over medium heat. Whisk in the flour and mustard powder and cook, whisking constantly, until it smells nutty but stays pale, 1–2 min.

Remove the bay leaf. Gradually whisk in the warm milk, a splash at a time at first to prevent lumps. Cook, whisking often, until the sauce coats the back of a spoon, about 5 min.

Off the heat, whisk in the salt. Add the cheddar in handfuls, stirring until smooth. Keep the pan off direct heat so the cheese doesn't break.

Fold in the drained pasta — it should look loose and saucy. Scrape into the baking dish and level the top.

In a skillet over medium heat, melt the butter and toast the panko, stirring, until evenly golden, 3–4 min. Off the heat, stir in the Parmesan. Scatter evenly over the assembled dish.

Bake at 425°F for 10–15 min, until bubbling at the edges. The panko is already toasted so watch it — pull before it gets too dark.

Rest 8–10 min before serving so the sauce sets.