Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until just al dente, about 1 minute less than package instructions. Drain and set aside.
In a saucepan, melt 2 tablespoons of butter over medium heat until it’s bubbling and fragrant, about 1 minute. Add the flour and whisk constantly for 1-2 minutes, until the mixture turns a light golden color and smells nutty.
Gradually pour in the milk while whisking to prevent lumps, then bring the mixture to a gentle simmer. Keep stirring until the sauce thickens slightly, about 3-4 minutes, and turns glossy.
Lower the heat and stir in the shredded cheddar cheese in small handfuls, stirring constantly until melted and smooth. Add a dash of hot sauce if you like an extra kick, then taste and adjust seasoning with salt and pepper.
Fold the cooked pasta into the cheese sauce, ensuring every piece gets coated with that gooey, cheesy goodness. Transfer the mixture into a baking dish and spread evenly with a spatula.
In a small skillet, melt 2 tablespoons of butter and toss in the panko breadcrumbs, stirring until golden and crispy, about 2-3 minutes. Sprinkle the toasted breadcrumbs evenly over the mac and cheese.
Bake in a preheated oven at 200°C (390°F) for 15-20 minutes, until the top is bubbling and the breadcrumbs are golden brown. Keep an eye on it to prevent over-browning.
Remove from the oven and let it rest for 5 minutes. The cheese will set slightly, making each bite satisfyingly gooey and crispy on top.
Serve hot, with an extra sprinkle of cheese or hot sauce if desired. Dig in and enjoy that chaotic, comfort-food vibe.
